Sunday, 11 December 2011

Pizza Fiorentina

One of my favourite quick tasty meals is pizza. I love pizza with a tangy homemade tomato sauce and fresh flavoursome toppings. On a low Fodmap diet I thought I was going to have say goodbye to this meal. Not so.

I came across Hale & Hearty quick and easy pizza mix in a recent big shop at Sainsbury's. It is Gluten, Wheat, Dairy, Soya Free, organic, vegan suitable and with no artificial flavourings, colourings or preservatives. I decided to give it a go as none of my own attempts at a gluten free pizza base have been the right taste or texture.

The type of pizza base I was looking for was of the thin and crispy variety, that stays a little bit doughy in the middle and, this is exactly what I got. It has a earthy wholemeal taste to it, but, with the right toppings I see this as no bad thing.

And for my Pizza Fiorentina it was perfect.


Dough
     Hale & Hearty Quick & Easy Pizza Mix

Tomato Sauce
     Olive oil or Garlic oil
     200g chopped tomatoes
     1 clove of garlic finely chopped or 1/4 tsp garlic powder
     Granulated Sugar

Topping
     100g Spinach
     1 ball Mozzarella
     1 egg
     Finely grated parmesan

Heat 1tbsp of oil gently in a pan (if using fresh garlic fry it gently in the oil for 1 minute). Add the chopped tomatoes, garlic powder, and after 1 minute a pinch of sugar. Simmer for 10 minutes or until thickened. Leave to cool.

Preheat oven to 220 degrees Celsius/ 450degrees Fahrenheit or Gas Mark 7.

Make the dough as per the pack instructions, but using it to make one large pizza base instead of mini versions.
Place on a baking tray, or if you are lucky a pizza stone, ready to get topping.

Wilt the spinach in a little olive oil.
Spoon the tomato sauce onto the base, spreading as close to the edges as you can get it.
Now, add the spinach to the base, all around the edges and close to the middle but, leaving enough space in the centre for the egg.
Tear over the mozzarella, adding as much or as little as you like.
Season.


Place in the oven. After 10 minutes remove from the oven, crack the egg into the space in the middle and then sprinkle over the Parmesan cheese. Put back in the oven for a further 10 minutes, until the edges are crispy, the egg is cooked and the cheese has formed crispy bubbles.

Serve and enjoy!

A note on the use of Garlic: Use what is comfortable for you. If you are completely intolerant to garlic then just use the oil, the sauce will still be sweet and tangy. If you are lucky and garlic doesn't bother you then use the fresh, as we all know the taste is lovely. I use the garlic powder, this never bothers me in small doses and the taste is still delicious

A note on the cheese: Mozzarella and Parmesan are both fine on the low Fodmap diet. I say use 1 mozzarella ball to give you the opportunity to use as much or as little that you want, tear over exactly the amount you are comfortable with. The Parmesan is simply a sprinkling, no more than a tablespoon.

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2 comments:

  1. that looks gorgeous, I love home-made pizza!

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  2. Pizza, telly, something cold you can't beat it. Thanks for the lovely comment and for stopping by.

    ReplyDelete