Gluten-free short cut pastry flan with onions
25 July 2016
Recipe by Stefano Cavada
Ingredients for 2 round pizzas:
- 150g Manitoba flour
- 100g wholemeal emmer wheat flour
- 150ml warm water
- 5g vegetable charcoal
- 1 spoon of extra virgin olive oil
- 5g salt
- pinch of sugar
- 3.5g dried yeast
- 200g feta
- quarter of a small pumpkin
- 2 handfuls of chopped fresh mushrooms
- two handfuls of fresh rocket
- 80g dried tomatoes
- 1 spoonful of tomato concentrate
- half cup of water
- salt, pepper, oil, fresh basil as required
Preparation:
Mix the manitoba flour, emmer wheat flour and vegetable charcoal in a bowl. Transfer the ingredients into a food mixer and add salt, sugar, yeast, warm water and olive oil. Mix for 10 minutes or until the dough is smooth and elastic. When it is ready, transfer the dough to a bowl, cover it with cling film and leave it to rest for 45 minutes. In the meantime, prepare all the ingredients for topping the pizza: peel and cut up the pumpkin into thin slices using a vegetable peeler, beat the dried tomatoes with a spoonful of tomato concentrate and half a glass of water. When the dough has risen, divide it in half and roll out each ball by hand on a floured surface until you obtain a round shape. Place the rolled-out dough on a lightly oiled tray. Spread the dried tomato sauce on the pizza, top with sliced mushrooms, pumpkin slivers, a part of the crumbled feta cheese, a few basil leaves, a little oil, salt and freshly milled pepper. Place in the oven and bake for 15 minutes. When the pizza is ready, transfer it onto a plate and add some rocket and crumble the remaining feta cheese on top.
Link video-ricetta: https://www.youtube.com/watch?v=mPtQcM8x84M
