Culture Street

Food

Roasted Vegetable Pizza

On August 22, 2014

Serves 4
Preparation time: 30 minutes
Cooking time: 50 minutes

500 g (1 lb 2 oz) gluten-free bread dough
100 g (3 oz) mushrooms
100 g (3 oz) zucchini (courgettes)
100 g (3 oz) eggplant (aubergine)
100 g (3 oz) capsicum (pepper)
onion
1 tablespoon olive oil, plus extra for drizzling
Rice flour, for dusting
50 g (1 oz/ cup) polenta
100 g (3 oz/1?3 cups) crumbled feta cheese
100 g (3 oz) parmesan cheese, shaved
12 basil leaves

Tomato sauce
1 garlic clove, chopped
2 onions, chopped
2 tablespoons olive oil
440 g (15 oz) tinned peeled tomatoes
1 teaspoon dried oregano
2 tablespoons vergeoise blonde or light brown sugar

Pesto
1 large bunch basil, leaves picked
1 garlic clove
50 g (1 oz) almonds or pine nuts
50 g (1 oz) parmesan cheese, grated
Juice of lemon
60 ml (2 fl oz/ cup) olive oil

Preheat oven to 180C (350F/Gas 4).

Let the dough rise for 20 minutes.
For the tomato sauce, saut the garlic and onion in the olive oil in a saucepan for 5 minutes over low heat, then add the tomatoes, oregano and sugar. Simmer for 20 minutes to reduce, stirring regularly. Season.

Place the pesto ingredients in a blender and process until smooth. Thin the pesto out with an extra tablespoon of olive oil if it is too thick. Adjust the seasoning with salt and pepper.

Wash the vegetables and cut them into slices about 5 mm ( inch) thick. Arrange them in a baking dish and pour over a little olive oil. Bake for 2025 minutes.

Increase the heat to 210C (415F/Gas 67).
Divide the bread dough into four equal pieces and knead them to form balls. Roll them out on a clean surface dusted with rice flour. With wet hands, stretch the
dough out to make four circles of equal size.

Place a sheet of baking paper on a baking tray (prepare another if needed), scatter over the polenta and drizzle over a little olive oil before laying the pizza bases on top, without any topping. Cook the bases in the preheated oven for 15 minutes.

Remove the bases from the oven and add the toppings in the following order: tomato sauce, roasted vegetables, feta and shaved parmesan. Drizzle each pizza with 2 tablespoons of pesto and add a few leaves of fresh basil.

Return to the oven and bake for 68 minutes or until the vegetables are cooked and the cheese has melted.

Recipe and images from Good Without Gluten by Frederique Jules, Jennifer Lepoutre and Mitsuru Yanase, published by Murdoch Books, $29.99.

You Might Also Like

Food

Ultra Choc Brownies

These wheat- and dairy-free treats are densely fudgy and very, very chocolatey. In fact around one-third of their body weight is good dark chocolate perhaps not unlike my friend...

On October 31, 2014

Food

Coconut and limoncello cake with honey buttercream & lemon curd

Visually speaking, this delightful cake is my favourite. It has an air of sophistication and simply oozes style. It has a coconut cake base, which is beautifully teamed with lemon...

On August 28, 2015

Food

Toasty Maple and Pecan Granola

MAKES 10 SERVINGS

On September 16, 2016
 

Food

Berries with Cashew Nut Cream

Berries with ACV and Cashew Nut Cream

On May 6, 2014

Food

Christmas Traditions: Mince Pies

On 25 December 1662, Samuel Pepys described his Christmas feast:

On December 9, 2015

Food

Potato & beetroot roestis with horseradish cream & fried eggs

This recipe is a slight detour from a traditional potato roesti, but the addition of beetroot works beautifully, and it also fits so well with many of the best roesti...

On October 28, 2016
 
Copyright © 2012 - 2018 Culture Street
Contact: info@culturestreet.com.au