Jamie Magazine
By Christina Mackenzie
35 mins plus proving
Not Too Tricky
makes 8
About the recipe
Xantham gum is used to stop the pizza base from crumbling in this light, springtime gluten-free recipe.
Recipe From
Ingredients
250ml milk
1 x 7g sachet of yeast
2½ teaspoons caster sugar
65g cornflour
425g brown rice flour, plus extra for dusting
2 teaspoons gluten-free xanthan gum
1 large free-range egg
olive oil
½ teaspoon bicarbonate of soda
2 teaspoon cider vinegar
300g fresh or frozen peas
½ a bunch of fresh mint
250g soft goat’s cheese or curd
1 lemon
2 courgettes
fine polenta, for dusting
200g watercress
extra virgin olive oil
Method
- Preheat the oven to 200ºC/gas 6, and insert a pizza stone or baking sheet to warm up.
- Warm the milk. In a bowl, whisk the yeast and sugar with a splash of the milk, until it starts to foam.
- In a separate bowl, mix the cornflour, flour, xanthan gum, egg and 4 teaspoons of olive oil with 1 teaspoon of sea salt and the remaining milk.
- Add the yeast mixture, then use your hands to combine it all into a smooth dough.
- In a cup, mix the bicarbonate of soda into the vinegar, then fold it into the dough. Place the dough in a lightly oiled bowl, cover with a damp tea towel and leave to prove in a warm place for 1 hour, until doubled in size.
- Tip out the proved dough onto a lightly floured surface. Cut it into eight, then roll them out into circular pizza bases about 5mm thick.
- To make the sauce, blanch the peas in boiling water for 3 minutes, then drain. Add them to a food processor, pick in the mint leaves, and add a lug of olive oil, season, then blitz to a paste.
- In a bowl, combine the goat’s cheese (or curd) with half the lemon juice and half the zest.
- Top each pizza with the pea purée. Grate and scatter over the courgette, then dollop on some of the goat’s cheese mixture.
- Sprinkle polenta over the pizza stone or preheated tray, then place the pizzas on top. Bake in the oven for 10 to 12 minutes, or until cooked
- and crispy at the edges.
- Season them, and serve with some watercress, a drizzle of extra virgin olive oil and a grating of lemon zest.
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