Friday, 1 June 2012

Spinach & Sun-dried tomato pizza (GF)

I use the Doves Farm bread flour and their pizza base recipe for the dough.  I have my pizza loaded with tomatoes as I'm quite intolerant to cheese - even parmesan.  Coeliacs need to avoid buying pre-grated parmesan as sometimes it's coated with flour to stop it sticking.  Change the topping to suit your tolerance;  if you have Fructose Malabsorption then avoid more than 1 tomato daily.  And if you're just gluten-free this is delicious!



Base (Doves Farm)
250 g Gluten Free Brown Bread Flour1 tsp Quick Yeast
1 tbsp Sugar
150 ml Milk
 ½ tsp Vinegar
2 tbsps Oil
1         Egg

Topping
Tomato Puree
Young Spinach leaves, torn
Basil leaves, torn
Finely grated Parmesan
Chopped sun-dried tomatoes
Baby plum tomatoes, halved




Beat together the milk, vinegar and egg.
In another bowl mix together the flour, yeast, salt and sugar.  Stir in the milk mixture then mix in the oil and knead the dough well.  Roll the dough into a ball, then flatten into a large rectangle, placing on an oiled baking tray before leaving to rise in a warm place for 30 minutes.  Bake in a pre heated oven, 180c, for 10/15 minutes.

When the base comes out of the oven, squirt on (and spread) some tomato puree, then add a layer of torn spinach and basil leaves.  Scatter over the sun-dried tomatoes and parmesan.  Add the plum tomatoes then return to the oven for 10 minutes.

Serve it with a green leaf salad to lower the GI.

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