Tag Archives: yeast

Gluten-Free & Dairy-Free Ham & Pineapple Pizza

A while ago, I took Zoe to a pizza-making class at our local farmers’ market. Surrounded by other kids piling on different toppings, Zoe made a very simple pizza, using just pineapple and ham. I asked her whether she wanted to add peppers, tomatoes, mushrooms, or anything else, but she was very clear that she only wanted to add the two ingredients. Of course, it’s a much-loved combination with kids but I was surprised that she didn’t go for the peppers or mushrooms as well. As she munched her way through it – very happily – it led me to think about the beauty of using just a few ingredients in dishes. At home, I often cook very simple meals – baking fish, for example, in olive oil, or grilling meat, and serving it with steamed veggies and salad. If you use good quality (preferably organic) ingredients, you can enjoy every mouthful of pure, unadulterated food.

So it makes sense that you can apply the same idea to pizza. This weekend I tried out Zoe’s combo and it was great. Peter, especially, loved it. Long live the good, simple classics!

gluten-free, dairy-free, egg-free, nut-free, seed-free, citrus-free

Serves 2     Preparation time 25 minutes, plus 30 minutes resting     Cooking time 15 minutes

Ingredients:

  • 6 tbsp passata
  • 2 tbsp tomato purée
  • 220g/7¾oz tinned pineapple, drained and cut into chunks
  • 50g/1¾oz Parma ham, thinly sliced
  • 30–60g/1–2¼oz/⅓–⅔ cup soya cheese, shaved

Pizza Dough:

  • 85g/3oz/scant ½ cup brown rice flour, plus extra for rolling the dough
  • 85g/3oz/¾ cup gram flour
  • 30g/1¼oz/¼ cup maize flour
  • scant ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil
  1. To make the pizza dough, sift the flours, xanthan gum and salt into a large mixing bowl. Add the yeast and, using a metal whisk, mix thoroughly. Add the oil and mix in. Pour in 100ml/3½fl oz/scant ½ cup warm water and, using either a wooden spoon or your hands, mix to form a soft dough. Alternatively, sift the flours, xanthan gum and salt into a food processor. Add the yeast and blend to mix together. Add the oil and blend well. Add 100ml/3½fl oz/scant ½ cup warm water, a little at a time, and continue blending to form a soft dough. Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 30 minutes.
  2. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape it into a ball. Flatten the dough slightly, roll it out into a large circle about 5mm/¼in thick and neaten the edge, using a sharp knife, if you like. Transfer the dough to the baking sheet.
  3. Put the passata and tomato purée in a bowl and mix well, then spread it over the pizza base and sprinkle with the pineapple and ham. Bake for 12 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Remove the pizza from the oven and scatter the cheese over the top, then return to the oven for 3–4 minutes until the cheese has started to melt. Serve immediately.

New Pictures for Simply Gluten-Free & Dairy-Free Paperback…

My publishers decided to do another cover for the paperback version of my book Simply Gluten-Free & Dairy-Free (which has just come out). We sat down and thought about possibilities… We came up with a the idea of showing either a bread, a pizza, perhaps a tart or even Salmon en Croȗte. So we shot a new version of the Tomato Tart and we also shot a revised version of the Roasted Onion and Lemon Thyme Tart, adding figs to make it look visually punchy. But, in the end, these looked too similar to the cover for my first book, The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes.

Tomato-Tart

Fig-&-Red-Onion-Tart

(We swapped the image of the Roasted Onion, Fig and Lemon Thyme Tart in the inside of the book, and I tweaked the recipe, too.)

We also shot a new version of the Salmon en Croȗte, (and used this new photograph inside, too), but it didn’t work as a cover image.

Salmon-Encroute

We shot a Seedy Bread and also the Rosemary Focaccia but these, too, didn’t work as a cover image. What did work, though, was the pizza. It came out looking completely delicious and seemed to underline the message of the book – that cooking gluten-free and dairy-free can be truly easy. So we went with it – and I love it. I had changed artichokes and olives for peppers and pine nuts in the recipe, to make it more colourful – and I think the colours now sing and the whole thing looks brilliant!

Pizza-2_RETOUCHEDuzma2

Chargrilled Pepper, Parma Ham and Pine Nut Pizza

gluten-free, dairy-free, egg-free, seed-free, citrus-free

Serves 2     Preparation time 25 minutes, plus 30 minutes rising     Cooking time 15 minutes

Ingredients:

  • 6 tbsp passata
  • 2 tbsp tomato purée
  • 80g/2¾oz/1 cup drained, bottled or tinned chargrilled peppers in oil, cut into strips
  • 50g/1¾oz Parma ham, thinly sliced
  • 10 cherry tomatoes, halved
  • 10 large basil leaves, torn into little pieces
  • 30–60g/1–2¼oz/⅓–⅔ cup soya cheese, shaved
  • 25g/1oz pine nuts, toasted

Pizza Dough:

  • 85g/3oz/scant ½ cup brown rice flour, plus extra for rolling the dough
  • 85g/3oz/¾ cup gram flour
  • 30g/1¼oz/¼ cup maize flour
  • scant ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil
  1. To make the pizza dough, sift the flours, xanthan gum, salt and yeast into a large mixing bowl and, using a metal whisk, mix thoroughly. Add the oil and mix in gently. Pour in 100ml/3½fl oz/scant ½ cup warm water and, using either a wooden spoon or your hands, mix thoroughly. It will be sticky. Alternatively, sift the flours, xanthan gum, salt and yeast into a food processor. Blend to mix together, then add the oil and blend well. Add 100ml/3½fl oz/scant ½ cup warm water, a little at a time, and continue blending to form a soft dough. Process for 3–4 minutes to aerate the dough. Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 30 minutes.
  2. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape it into a ball. Flatten the dough slightly, roll it out into a large circle about 5mm/¼in thick and neaten the edge, using a sharp knife. Transfer the dough to the baking sheet.
  3. Put the passata and tomato purée in a bowl and mix well, then spread it over the pizza base and place the peppers, ham, cherry tomatoes and basil over the top. Bake for 12 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Remove the pizza from the oven and sprinkle the cheese and pine nuts over the top, then return to the oven for 3–4 minutes until the cheese has started to melt. Serve immediately.

New Pictures for Simply Gluten-Free & Dairy-Free Paperback…

My publishers decided to do another cover for the paperback version of my book Simply Gluten-Free & Dairy-Free (which has just come out). We sat down and thought about possibilities… We came up with a the idea of showing either a bread, a pizza, perhaps a tart or even Salmon en Croȗte. So we shot a new version of the Tomato Tart and we also shot a revised version of the Roasted Onion and Lemon Thyme Tart, adding figs to make it look visually punchy. But, in the end, these looked too similar to the cover for my first book, The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes.

Tomato-Tart

Fig-&-Red-Onion-Tart

(We swapped the image of the Roasted Onion, Fig and Lemon Thyme Tart in the inside of the book, and I tweaked the recipe, too.)

We also shot a new version of the Salmon en Croȗte, (and used this new photograph inside, too), but it didn’t work as a cover image.

Salmon-Encroute

We shot a Seedy Bread and also the Rosemary Focaccia but these, too, didn’t work as a cover image. What did work, though, was the pizza. It came out looking completely delicious and seemed to underline the message of the book – that cooking gluten-free and dairy-free can be truly easy. So we went with it – and I love it. I had changed artichokes and olives for peppers and pine nuts in the recipe, to make it more colourful – and I think the colours now sing and the whole thing looks brilliant!

Pizza-2_RETOUCHEDuzma2

Chargrilled Pepper, Parma Ham and Pine Nut Pizza

gluten-free, dairy-free, egg-free, seed-free, citrus-free

Serves 2     Preparation time 25 minutes, plus 30 minutes rising     Cooking time 15 minutes

Ingredients:

  • 6 tbsp passata
  • 2 tbsp tomato purée
  • 80g/2¾oz/1 cup drained, bottled or tinned chargrilled peppers in oil, cut into strips
  • 50g/1¾oz Parma ham, thinly sliced
  • 10 cherry tomatoes, halved
  • 10 large basil leaves, torn into little pieces
  • 30–60g/1–2¼oz/⅓–⅔ cup soya cheese, shaved
  • 25g/1oz pine nuts, toasted

Pizza Dough:

  • 85g/3oz/scant ½ cup brown rice flour, plus extra for rolling the dough
  • 85g/3oz/¾ cup gram flour
  • 30g/1¼oz/¼ cup maize flour
  • scant ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil
  1. To make the pizza dough, sift the flours, xanthan gum, salt and yeast into a large mixing bowl and, using a metal whisk, mix thoroughly. Add the oil and mix in gently. Pour in 100ml/3½fl oz/scant ½ cup warm water and, using either a wooden spoon or your hands, mix thoroughly. It will be sticky. Alternatively, sift the flours, xanthan gum, salt and yeast into a food processor. Blend to mix together, then add the oil and blend well. Add 100ml/3½fl oz/scant ½ cup warm water, a little at a time, and continue blending to form a soft dough. Process for 3–4 minutes to aerate the dough. Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 30 minutes.
  2. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape it into a ball. Flatten the dough slightly, roll it out into a large circle about 5mm/¼in thick and neaten the edge, using a sharp knife. Transfer the dough to the baking sheet.
  3. Put the passata and tomato purée in a bowl and mix well, then spread it over the pizza base and place the peppers, ham, cherry tomatoes and basil over the top. Bake for 12 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Remove the pizza from the oven and sprinkle the cheese and pine nuts over the top, then return to the oven for 3–4 minutes until the cheese has started to melt. Serve immediately.

Gluten-Free & Dairy-Free Easter Loaf in a Breadmaker

Gluten-Free & Dairy-Free Easter Loaf

Recently Panasonic asked me if I would like to try their breadmaker for their Ideas Kitchen. I’ve never used a breadmaker before, so I was really excited – especially when the delivery guy turned up with a beautiful, shiny machine the following day. In truth, it’s very, very simple, and it saves you having to do the hard-work-mixing (ie whisking the water into the dry ingredients to aerate the dough) – either by hand or in a stand mixer/food processor – and cleaning the messy bowl. Just mix together the dry ingredients, pour the water into the machine, and then the dry mix. And leave the breadmaker making little noises every now and then (much to Zoë’s delight) and creating delicious aromas.

I made an Easter loaf – with chopped apricots, ground mixed spice and lemon zest. It’s sweet from the small amount of sugar and the apricots, and the flavours sing through. It came out wonderfully moist, with a good rise and a fantastic crust.

gluten-free, dairy-free, soya-free, egg-free, nut-free, seed-free

Makes 1 loaf     Preparation time 10 minutes     Cooking time 1 hour 50 minutes

Ingredients:

  • 60g potato starch
  • 60g cornstarch
  • 150g brown rice flour
  • 50g maize flour
  • 50g gram flour
  • ½ tsp salt
  • 2 tsp sugar
  • 1 tsp ground mixed spice
  • 1 tsp xanthan gum
  • zest of ½ lemon
  • 150g unsulphured dried apricots, chopped into small pieces
  • 1 tbsp dried active yeast
  1. Remove the bread pan and set the kneading blade.
  2. Sift the flours into a large mixing bowl, add the salt, sugar, spice, xanthan gum and lemon zest and, using a metal whisk, mix thoroughly.
  3. Pour 350ml tepid water into the bread pan.
  4. Add the flour mixture, then add the chopped apricots. Wipe the outside of the bread pan to remove any flour or liquid.
  5. Put the bread pan into the Bread Maker, turn slightly clockwise and close the lid.
  6. Place the dry yeast in the yeast dispenser.
  7. Select the bake menu number 12 by pressing the Menu pad.
  8. Press the Start pad to start the machine.
  9. When the machine has finished, press the Stop pad, remove the bread and leave to cool on a wire rack.

*If your Panasonic breadmaker does not have a yeast dispenser, then add the yeast with the flour as per point 4.

Please note, when I tested this I found that the paddle remained in the loaf which may be caused by the gluten free flour used.

Gluten-Free & Dairy-Free Chargrilled Pepper & Tomato Pizza

I made pizza for Zoë’s 4th birthday party this year. We had 16 little ones running around our home and garden and Zoë had a great time. (The mess at the end, though, was jaw-droppingly terrible!) Most kids love pizza – and it’s one of Zoë’s absolute favourites. Of course it’s delicious but it also makes a great finger food meal for them when they’re learning to eat, so they usually start eating pizza from an early age and know that they love it.

We didn’t do a formal sit-down tea, so the pizza worked well (along with hummus, carrot and cucumber sticks and ice cream) as they could run around, dipping into the food whenever they wanted. I also made a Pink Dragon Cake – but I’ll tell you about that another time…

gluten-free, dairy-free, egg-free, nut-free, seed-free, citrus-free

Serves 2     Preparation time 25 minutes, plus 1 hour rising     Cooking time 15 minutes

Ingredients:

  • 6 tbsp passata
  • 2 tbsp tomato purée
  • 80g/2¾oz/scant 1 cup drained, bottled or tinned chargrilled peppers oil, cut into slices
  • 50g/1¾oz Parma ham, thinly sliced
  • 8–10 cherry tomatoes, halved
  • 30–60g/1–2¼oz/⅓–⅔ cup soya cheese, shaved

Pizza Dough:

  • 85g/3oz/scant ½ cup brown rice flour, plus extra for rolling the dough
  • 85g/3oz/¾ cup gram flour
  • 30g/1¼oz/¼ cup maize flour
  • scant ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil
  1. To make the pizza dough, sift the flours, xanthan gum and salt into a large mixing bowl. Add the yeast and, using a metal whisk, mix thoroughly. Add the oil and mix in. Pour in 100ml/3½fl oz/scant ½ cup warm water and, using either a wooden spoon or your hands, mix to form a soft dough. Alternatively, sift the flours, xanthan gum and salt into a food processor. Add the yeast and blend to mix together. Add the oil and blend well. Add 100ml/3½fl oz/scant ½ cup warm water, a little at a time, and continue blending to form a soft dough. Process for 3–4 minutes to aerate the dough. Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 30 minutes.
  2. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape it into a ball. Flatten the dough slightly, roll it out into a large circle about 5mm/¼in thick and neaten the edge, using a sharp knife, if you like. Transfer the dough to the baking sheet.
  3. Put the passata and tomato purée in a bowl and mix well, then spread it over the pizza base and sprinkle with the peppers, ham and tomatoes. Bake for 12 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Remove the pizza from the oven and sprinkle the cheese over the top, then return to the oven for 3–4 minutes until the cheese has started to melt. Serve immediately.