I also make this base into individual-sized portions and serve it unadorned to accompany curries and soups.
INGREDIENTS
¼ cup white quinoa, rinsed and drained
½ cup water
¾ cup quinoa flour
½ teaspoon smoked paprika
1 teaspoon sea salt
freshly ground pepper
½ teaspoon baking powder
1 large egg, size 7
¼ cup milk
Topping
300 grams butternut pumpkin, peeled and seeded
2 tablespoons olive oil
2 cloves garlic, crushed
¼ cup mascarpone
¼ cup tomato relish (I used Maison Therese Chilli Tomato)
1 ball fresh mozzarella in whey, well drained
8 cherry tomatoes, halved
parmesan, for grating
METHOD
Preheat the oven to 180°C fan bake.
Place a flat baking tray in the oven to preheat.
Base: Put the quinoa, water and pinch of salt in a small saucepan and bring to the boil. Cover, reduce the heat and simmer for 12 minutes. Tip into a bowl and cool completely. Add the flour, paprika, salt, a grind of pepper and the baking powder to the cooled quinoa and combine well so the grains are separated. Whisk the egg and milk together and stir in to make a thick, soft dough.
Place on a large piece of baking paper and flatten to ½cm thick oval, about 28cm x 20cm. Slide the hot tray under the paper and bake for 10 minutes.
Topping: Shave the pumpkin into ribbons using a vegetable peeler and place in a bowl. Toss with olive oil, garlic, salt and pepper.
Stir the mascarpone and relish together and spread over the hot base with a spoon. Loosely pile the pumpkin on top and nestle in the tomatoes and mozzarella. Top with a generous grating of parmesan, salt and pepper.
Bake for 10–15 minutes until golden. Serve immediately. Makes 1 pizza
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!