So Cuddly Carrot has been sneaking off on holiday recently to warmer shores in Greece but we are now back and full of Aegean inspired ideas! The ingredients available in the Mediterranean to the enthusiastic cook are very inspiring – fresh and dried bunches of herbs, sun dried local tomatoes, courgettes with their flowers still intact and pretty; as well as the staples of olive oil, olives, honey, capers… the list goes on! With this in mind, we’ve created a tasty pizza with fresh green chard, new potatoes, juicy kalamata olives on a vibrant pesto base. Gluten free pizza may be drawing up less eyebrow than it used to and we think our base is pretty good! Of course you could always make this topping on a conventional pizza base. Ours, however, is simple and quick to make and very light and crisp. Delish!!
300g self raising gluten free four
1/2 tsp dried quick yeast
1/2 tsp salt
1 tblsp olive oil
Enough water to make it into a dough
Cooked chard chopped
Thin slices of new potatoes, boiled
Basil to garnish
1. In a large bowl, mix together the ingredients for the dough, drawing in enough warm water to make a smooth dough. Cover the dough with the bowl and leave to sit for an hour.
2. In the meantime, steam your chard and cook your potatoes.
3. Roll out the dough and put onto a baking sheet lined with parchment. Preheat the oven to 220°c. Top the pizza with the pesto and veg but leave off the olives and basil leaves until it’s cooked. The pizza should take around 10-15 minutes to cook – but may need longer to crisp the edges.
4. Top with the olives and basil and serve hot!