There’s probably no other dish that has conquered the world on its own, without any commercial help. Even though Italians might be to credit for the modern pizza as we know it, similar food exists around the entire Mediterranean, and has existed long before the invention of the goodness that combines tomato sauce, mozzarella and basil into one heavenly union. These flatbreads were usually topped with olive oil, herbs, onion and garlic.
Other types of flat breads, with or without toppings, exist all over the world from India to Finland. The European cuisine is also known from plentiful variety of pies that are based on the same idea of filling pastry dough with meats, vegetables and cheese.
Following my previous post in the series of gluten free baking, let me bring you gluten free pizza and some more traditional flatbreads.
Gluten Free Pizza (Crust)
Makes four 10-12″ (25-30 cm) pizzas
2 cups (5 dl) warm water
1 bag dry yeast
3/4 cups (2 dl) Teff flour
3/4 cups (2 dl) Buckwheat flour
3/4 cups (2 dl) Oat flour
2 large tbsp Chia seed flour
1 tbsp Psyllium husk
1 1/2 tsp salt
1 tbsp sugar
3 tbsp olive oil
1) Combine the dry ingredients in a large bowl
2) Add water and mix
3) The dough should be rather soft but come out in a ball when you add the oil
4) Add oil
5) Let rise until double in size
6) Add a couple of tbsp flour (I use mix of chia, oat and buckwheat) and knead lightly to bring elasticity to the dough
7) Let rise until double in size
8) Place the dough on a lightly floured surface and divide into four parts (do not knead too much, so that the dough won’t become too hard)
9) Shape each piece into disc and roll until you reach desired thickness
10) Let rest for 10-15 minutes under a cloth before filling and baking
One of the secrets of a great pizza is the tomato sauce. There’s a night and day difference in using homemade tomato sauce and one from the store. I hope no-one is even thinking of using ketchup for their pizzas. Here is an easy tomato sauce recipe.
1 garlic clove
–> blend in a blender and place to simmer in a kettle
1 tbsp sugar
1 tsp salt
pinch of fresh oregano and basil
(dash of vinegar)
–> let simmer until reduced to 1/3 (or to desired consistency)
The Artisan Pizza of the Day
Toppings for 4 pizzas
6 tbsp homemade tomato sauce
18 oz (500 g) shredded cheese (mozzarella preferred)
2 cups (5 dl) cooked and chopped Hare meet (wild rabbit)
2/3 cups (2 dl) forest mushrooms (Chanterelle & Yellowfoot)
1 sauteed green pepper
2 sauteed small onions
1 sauteed garlic clove
Olive oil (sprinkle on top)
And as you can imagine there’s only one way to make true artisan pizza. That’s right, by baking it in a wood-fired masonry oven.
I had a chance to live in Italy back in 2004 and, just like so many other, I fell in love with the traditional flatbreads. My absolute favorite was the one with potato and rosemary.
Potato Rosemary Flatbread
1 sheet of pizza dough
2 boiled potatoes
Brush the pizza crust with olive oil, lay potato slices on the crust and finish by sprinkling olive oil, rosemary and sea salt on top. Bake in a masonry oven at 480°F (250°C) for 5 minutes. Optionally, you can also use tomato sauce like in a traditional pizza.
What is your favorite pizza?