Sunday, April 22, 2012

PIZZA WITH PIZZAZ


When I think of comfort food I think of pizza. For several years I was not eating gluten or dairy and I missed pizza more than anything, I spent countless hours trying to create the perfect gluten free pizza crust but it was always so complicated and really didn’t compare (however I will post a pizza crust recipe for gluten free folks soon and it is pretty good). When I started eating low gluten containing foods again pizza was immediately back on the menu - not Domino’s pizza of course, Malakai style pizza with a lot of pizzaz. I use whole spelt flour which has a lower gluten content then wheat flour and goats milk cheese which is easier to digest. I love to make creative pizzas that are not just your traditional pepperoni and cheese - in my opinion the more creative you get with your pizza the yummier it usually becomes! So the keys to a healthier pizza: 1) stick to a healthier crust, 2) be sparing with the amount of cheese you use and try to pick a good quality cheese - preferably know where it is coming from, 3)use a variety of fruits and vegetables!


PIZZA WITH PIZZAZ- ROSEMARY PEAR WITH GOAT BRIE

Crust Ingredients:
-3 1/2 cups whole spelt flour
-1 tbsp instant yeast
-1 cup very warm water
-pinch of salt


Topping Ingredients:
-olive oil
-chopped fresh rosemary
-goat brie
-goat mozzarella 
-thinly sliced pear
-spinach


Instructions:
  1. Put the yeast in a bowl with the water and let it sit for about 10 minutes until it becomes frothy.
  2. Measure out the flour in a separate bowl and add the salt. 
  3. Pour the yeast/water mixture into the flour and stir with a wooden spoon until it makes a dough.
  4. Kneed the dough for about 8 minutes on a floured surface, adding a little extra flour if the dough is too sticky.
  5. Place the kneeded dough in an oiled bowl and cover it with a dish cloth for about half an hour or until it has doubled in size. 
  6. Roll the dough out into the shape of your pan with a rolling pin on a lightly floured surface. If you want to make a crust then make it slightly larger than the pan size. 
  7. Transfer the rolled dough to a lightly oiled pan. If you are making a crust begin rolling in the edges in a circular motion until you have gone all the way around the pan.
  8. Bake the crust at 350 degrees for about 7 or 8 minutes.
  9. Add toppings to the pre-baked crust and bake again for about 10 minutes at 400 degrees. 
  10. Cool, slice and serve!
P.S. I have now arrived at Kripalu and boy is it good to be back :) 
Love,
Malakai



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