Category: Italian
Mushroom and Herb Polenta
| May 15, 2013 | Filled under Italian, Main Dishes, Pasta, Rice, & Grains, Vegetables |
We’ve been eating vegetarian a few times a week and I’ve been experimenting with satisfying, simple, meatless meals. I’m not a vegetarian by any means, but I enjoy eating meatless meals quite often, especially when those vegetarian meals are cheesy, herb-filled comfort meals like this mushroom and herb polenta.
This recipe is adapted from ‘Plenty‘ by Yotam Ottolenghi. Famous for his famous London food shop ‘Ottolenghi’, he became renowned for his innovative vegetarian offerings. This cookbook is full of ‘vibrant vegetable recipes ‘ that are globally inspired and full of flavour. The recipes are accessible and easy to follow with interesting stories about his inspirations and beautiful photography for each recipe. It’s one of my favourites in my vast cookbook collection.
Mushrooms are so satisfying and the perfect meat substitute. You can use any mushrooms you like, and play around with the herb combinations too. I’ve used basil and parsley before, and played around with the proportions of the herbs. The options are limitless. Taleggio melts so amazingly and has a rich, salty flavour so perfect in this dish. Because Taleggio can be quite salty, it’s a good idea to add salt sparingly to the polenta.
I love that this dish is elegant enough to serve as a vegetarian main course for guests yet simple enough for a weeknight meal – perfect vegetarian eating that’s decadent and delicious.
1. Add half olive oil and half the mushrooms to pan
2. Fry a few minutes until just browned – don’t stir too much
3. Slowly add 1/2 cup of polenta to simmering vegetable stock
4. Add garlic, rosemary, butter, Parmesan, salt and pepper to polenta and stir
5. Spread polenta in oven-ready dish
6. Top polenta with mushroom herb mixture
7. Top mushrooms with Taleggoio and place in broiler
8. Done when cheese is melted and bubbling. Serve hot.
Mushroom and Herb Polenta (adapted from Plenty by Yotam Ottolenghi)
Ingredients:
- 4 Tbsp olive oil
- 4 cups mixed mushrooms, cut into 1 inch pieces
- 3 cloves garlic, minced
- 1 Tbsp chopped tarragon
- 1 Tbsp chopped thyme
- 1 Tbsp truffle oil
- 2 ¼ cups vegetable stock
- ½ cup instant polenta
- 3 Tbsp grated Parmesan cheese
- 2 Tbsp butter
- 1 tsp rosemary, finely chopped
- 1 Tbsp chives, finely chopped
- 3 oz Taleggio cheese (rind removed), cut into 3/8” slices
- Salt and pepper
Directions:
- Pre-heat a large frying pan over medium-high heat. Add half olive oil and half the mushrooms to pan, and fry for a few minutes until just cooked, about 5 to 6 minutes. Don’t stir too much to get more golden brown bits. Remove mushrooms from pan and place in a bowl and set aside. Repeat with remaining olive oil and mushrooms. Remove pan from heat and add first batch of mushrooms back to pan. Add two-thirds of the garlic, and all the tarragon, thyme, and truffle oil. Stir to combine and set aside.
- Bring vegetable stock to boil in a medium saucepan and reduce to simmer. Once simmering, slowly pour in polenta, stirring constantly with a wooden spoon. Cooking time will vary depending on brand; polenta is done when it leaves the sides but is still runny. Remove from heat.
- Preheat the broiler. Add Parmesan, butter, rosemary, and chives. Add salt and pepper to taste. Spread polenta in oven-ready dish and top with mushrooms. Top mushrooms with Taleggio and place under broiler for 5 minutes or until the cheese is melted and bubbling. Serve hot.
Sausage and Kale Pasta
| April 7, 2013 | Filled under Italian, Main Dishes, Pasta, Rice, & Grains, Poultry, Vegetables |
Kale’s so hot right now. Right? Or are we over it? I mean it is kind of a winter green, but technically it’s spring now. Kidding. Regardless of what’s hot or not, or how unseasonably cold it still is outside (spring, where are you?!?), kale is tasty, full of nutrients and available year round. I’m always on the lookout for new ways to enjoy kale, whether it’s baked kale chips or a Tuscan salad with currants and Parmesan in lemon vinaigrette. And now it’s pasta turn to get kale’d.
This is a comforting supper with some healthy ingredients. Chicken sausage replaces fatty pork and really helps cut down on the calories. Before I went on a kale kick, spinach was my go-to green. I still like spinach a lot (makes me feel like Popeye) but kale is just a wee bit healthier - see why here in this food face-off. Organic brown rice pasta is great gluten-free option too.
In our house, we’re big fans of spicy food so lot of crushed red pepper flakes make their way into most pasta dishes, but I’ve only added a touch in the recipe for a bit of kick. For a kid-friendly version, the chili flakes can be omitted completely. For a dairy-free version, use Toffuti’s Better than Cream Cheese instead of grated fresh Parmesan.
Kale and Sausage Pasta (serves 4)
Ingredients:
- 4 turkey or chicken sausages, removed from casings (about 1.25 lbs)
- 1 bunch kale, about 12 ounces, washed, stems removed and chopped
- 1 shallot, minced
- 3 teaspoons extra virgin olive oil
- 2 cloves garlic, minced
- ½ tsp crushed red chili flakes (optional)
- 12 ounces gluten-free pasta
- 1 teaspoon anchovy paste (optional)
- 2 Tablespoons dairy-free cream cheese or grated parmesan cheese
- Salt and pepper to taste
Directions:
- Bring a large pot of salted water to boil and add pasta and cook according to package directions. Reserve 1 cup of pasta water.
- Meanwhile, heat a large skillet to medium-high heat and add 1 teaspoon olive oil. Add sausage and break up with wooden spoon. Cook until golden brown, about 8 to 10 minutes. Remove with slotted spoon and set aside.
- Add remaining 2 teaspoons of olive oil to pan and add shallots and cook for 2 minutes. Add garlic, anchovy paste, kale, chili flakes, and 2 tablespoons of water. Stir with a wooden spoon, scraping up any brown bits stuck to the bottom of the pan.
- Add cooked pasta to kale mixture. Add ¼ cup of reserved pasta water and cream cheese (or parmesan cheese) and stir until pasta is evenly coated. Add salt and pepper to taste. Add more pasta water if needed. Garnish with parmesan cheese (if using), additional chili flakes and truffle oil.
Tuscan Kale Salad with Currants and Parmesan
| January 7, 2013 | Filled under Italian, Salads, Sauces & Dips, Sides, Snacks & Appetizers, Vegetables |
Have you ever ordered something in a restaurant and swooned with every delicious mouthful? And then wondered how they made it so delicious, even long after the meal was over. I bet that you have experienced this feeling, but I’m pretty sure it wasn’t over a salad. Now I like salad just fine, but I’m not one to get excited about them, normally that is. But then I ordered the ‘Cavolo Nero’ salad at Gusto 101 and lost it. I ate that salad so hard, with the gusto (sorry couldn’t resist) that I typically reserve for cupcakes or french fries.
The texture of the dark green bumpy leaves of raw lacinate kale (aka cavolo nero, Tuscan kale, or lacinato kale) becomes silky and velvety after marinating in the lemon vingarette, which softens the leaves. The currants add a lovely sweetness that goes perfectly with the saltiness of the parmesan shavings. Gusto 101 served the salad with pine nuts, but I’ve swapped them for sunflower seeds, perfect for those with nut allergies. I knew I nailed the recipe when D and I had this salad for dinner and it got gobbled up way before the perfectly juicy pan-roasted chicken and fingerling potatoes sharing the same plate. Buon appetito.
Tuscan Kale Salad with Currents and Parmesan (adapted from Epicurious)
Serves 4 as a starter or side
Ingredients:
- 2 Tablespoons dried currants
- 2 Tablespoons plus 1 teaspoon white wine vinegar
- 3 teaspoons fresh lemon juice
- 1 Tablespoon honey
- 1 teaspoon finely grated lemon rind
- 1 Tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1 bunch lacinate kale, centre ribs and stems removed, washed and dried (about 1 pound)
- 2 Tablespoons sunflower seeds
- Parmesan cheese shavings
Directions:
- Place currants in small bowl and cover with two tablespoons white wine vinegar. Set aside.
- Lay several leaves of kale on top of each other and cut thinly crosswise. Add to a large bowl.
- Make vinaigrette: In a small bowl, combine one teaspoon white wine vinegar, lemon rind, lemon juice, honey, olive oil and salt, and whisk. Add vinaigrette, sunflower seeds, and currents, including any additional vinegar left over from soaking, to the kale and toss to combine. Let marinate for 20 minutes at room temperature, tossing occasionally. Sprinkle with cheese shavings and serve.
Fast Flatbread Pizza
| April 19, 2012 | Filled under Italian, Main Dishes, Pasta, Rice, & Grains, Snacks & Appetizers, Soup & Sandwiches |
Everyone loves pizza. It’s the ultimate comfort food and I dream about the amazing pizzas of my gluten-eating past. Specifically, Neapolitan pizza with its thin, slightly charred crust, San Marzano tomatoes and cheesey topping, these pizzas are a fond yet distant memory.
Here’s a homemade flatbread pizza that’s gluten-free, fast, and delicious. The uber-thin crust is nice and crispy and pretty light in calories, yet once loaded up with your favourite toppings, it totally satisfies the pizza craving. So next time you’re at the grocery store, forget those expensive frozen gluten-free pizza crusts and look for these tortillas (sometimes in the frozen health food aisle), which are also perfect for making wraps and crackers. While it’s no Neapolitan pizza, this flatbread can be made at home in a toaster oven. I used to be a line cook at my university pub where we would make a gazillion pita bread/garlic butter/shredded cheese appetizers that inpired my gluten-free version - just one of the many useful things I learned during my quest for a higher education.
I’m not even sure you call this a ‘recipe’ but you take a brown rice tortilla from Food for Life, add your favourite toppings, and bake in the oven at 350 degrees for 8 to 12 minutes, or until the cheese is melted and the edges are golden brown. Slice and serve.
The pizza in this post was made with garlic butter, sliced mushrooms, and goat mozzarella and garnished with fresh arugula, basil, chili flakes and truffle oil. All of my fave ingredients and perfect with a bowl of tomato soup or a fresh salad.
Pesto Eggplant Brie Pizza with Truffle Oil
| August 31, 2011 | Filled under Italian, Main Dishes, Sauces & Dips, Vegetables |
On my way back from Montreal, I stopped by the airport bakery cafe MBCO where I always go to pick up a dozen Montreal style bagels for my dad. I love that bakery – it’s always full of lovely and tempting goodies including gorgeous fresh breads, sammies, and wraps. But what really caught my eye was the eggplant brie pesto pizza in the display. Of course, I had to pass and munched on my gluten free granola bars instead while longingly eying that pizza.
Inspired by the MBCO’s pizza, I went to WholeFoods in Toronto and picked up their ready to bake gluten free pizza crusts. I’ve never tried them before but thought I’d give it a go. Although I love making my own dough, sometimes convenience just wins out. The crusts are a tad on the thick side, but I’m a fan of super thin pizza crusts. The flavour is nice and it’s not too chewy or hard once baked. I’d definitely buy these again.
For the toppings I used my pesto recipe (you can also use store bought of course) and spooned a layer on the crust followed by the mushrooms. I grilled up a few slices of eggplant that were lightly brushed with olive oil and put those on with some thick slices of goat brie. I tossed it in the oven for 15 minutes at 375 degrees and voila – pizza pie. A bit of chopped flat leaf parsley added a nice freshness. The truffle oil is completely optional, but I love the taste of it on my pizza so I drizzled a few drops and some hot chili flakes before I gobbled it up. All I was missing was my hubby (who was on his way home but got stuck in Newark because of hurricaine Irene) and a glass of red wine. He made it home safely the next day and got to have the pizza for lunch. 
A note about tuffle oil – there are 2 kinds available, black and white. White truffle oil is more delicately flavoured and white truffles are harder to find so this variety is typically more expensive. I like the bold flavour of the black truffle oil which also happens to be a tad cheaper. The sticker shock of how pricey either variety is enough to jolt just about anyone (this bottle was $15USD back in Scottsdale) but you really only need a few drops on your pizza. D was not impressed when I went on a ‘save money’ kick and came home with the truffle oil claiming it would save us loads of money since we could stay home and enjoy truffle-y things instead of going to fancy restaurants. In the end I was right, but at the time, it was a tough sell.
This airport carry-on sized bottle should last you many meals and months if you use it sparingly. So if you like the flavour, I encourage you to splurge and treat yourself/your family and invest in a bottle. It’s still more cost effective than going out and buying anything in a restaurant that is ‘truffled’ and definitely gives the ‘wow’ factor to your homemade pizza/pasta/brushetta. D now enjoys it regularly on his pizza and our friends and family have been ‘wowed’ whenever we bust it out for them.
Fried Zucchini Spaghetti
| August 8, 2011 | Filled under Italian, Main Dishes, Pasta, Rice, & Grains, Vegetables |
This dish is adapted from Gwenyth Paltrow’s fried zucchini spaghetti recipe from her new cookbook My Father’s Daughter. Now this Oscar-winning, country-singing, glee-starring, lifestyle-blogging, rockstar-marrying, mother-of-twoing, is also a bona-fide cookbook author. I watched her make this simple dish on Rachel Ray today and happened to have a couple of fresh zucchini in the fridge and thought, let’s see how good this Goopster’s food is.
GP’s version was a little simpler, but I happened to have some fresh herbs in the fridge so I added those. And I wanted to do a bit of a detox today after a big-eating weekend, so I opted out on the cheese she used as her sauce base . Instead, I made lemon, garlic and chili infused olive oil which is jam packed with flavour and a little more heart healthy than cheese. (PS – D put some parmesan on his and said it was awesome).
Infused olive oil is super easy to whip up, useful, and tasty. A trifecta. I first learned how to make it watching Food Networks Anne Burrell on her show ‘Secrets of a Restaurant Chef’. I combined her infused oil with GP’s fried zucchini and voila – a tasty fast light meal from my two favourite blonde foodies. You’ll end up with extra infused oil which you can use to grill veggies or to dip your bread into.
Fresh summer zucchini is so yummy – delicate and light. The nutrients are all in the skin so don’t peel them. Using a mandoline makes the slicing super fast and uniform.
I know fried food isn’t exactly detoxifying but… you know… it’s delicious,vegetarian and gluten free. I mean it works for Gwenyth right (like how hot is her body?) And it’s seriously fast. From beginning to end, the entire thing took me 18 minutes and this recipe is definitely going in the week night dinner rotation. Good going Gwenny.
Recipe (Serves 2)
Fast Fried Zucchini Spaghetti
Infused Oil:
- 1/2 cup extra virgin olive oil
- 1 clove garlic, minced
- zest of 1 lemon, about 1 Tbsp
- 1 tsp dried chili flakes
In a small saucepan, bring all the ingredients to a boil. Let simmer for about 1 minute, until fragrant, and remove from heat. Set aside until ready to use.
Fried Zucchini Pasta:
- 6 oz dried Gluten Free Spaghetti (enough for 2)
- 2 zucchinis, thinly sliced into rounds
- 2 Tbsp Bob’s Red Mill Gluten Free All Purpose Baking Flour
- Canola oil for frying
- Salt + pepper to taste
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp fresh mint, chopped
- Chili flakes (optional)
- Parmesan cheese (option, omit for vegan version)
1. Boil pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. Meanwhile, in a large bowl, add sliced zucchini and GF flour. Toss until zucchini is evenly coated.
3. In a large non-stick frying pan on medium-high heat, add 2 tablespoons of canola oil. Add zucchini slices in batches. Lay zucchini in an even layer and fry on each side until golden brown, about 2 minutes. Remove from pan and drain on paper towel lined plate and sprinkle with salt immediately. Continue frying until all zucchini is done.
4. In a large bowl, combine cooked pasta and 2 tablespoons of the reserved pasta water, 3 tablespoons of the infused oil, mint, parsley, salt and pepper to taste, and Parmesan cheese if using. Toss to combine. Add fried zucchini and serve. Garnish with extra Parmesan, chili flakes, and infused oil (optional).
My preferred GF pasta and Bob's Red Mill GF All Purpose Baking Flour
Chicken Meatballs with Pesto Gnocchi
| April 18, 2011 | Filled under Italian, Main Dishes, Pasta, Rice, & Grains, Poultry, Sauces & Dips |
One day I wanted to make meatballs but didn’t know what to eat them with. I didn’t feel like pasta, or a sub, or Ikea sauce, so what else do you do with meatballs? The Barefoot Contessa made her chicken meatballs into Italian wedding soup (yum!). Instead, I thought I’d do a GF gnocchi in a pesto sauce. I had made her chicken meatballs before but adapted them to be gluten, dairy, and egg-free and they were amazing – you don’t need the cheese in them at all. The secret ingredient is the sausage meat. So much flavour with so little effort is just how I like it.
I also had some leftover homemade pesto in the freezer, made with garlic, fresh basil, arugula, walnuts, olive oil, and Drunken Goat cheese (a mild Spanish cheese soaked in red wine for a few days, leaving it with a berry stained edible outer layer – I’m not fan of super strong cheeses so I use this instead of parmesan). You just toss the gnocchi with the pesto and some fresh arugula and you’ve got a simple fast meal when you want some comfort food. PS – this meal is very garlicky so keep those post dinner breath mints handy.
I first learned how to make homemade pesto in a cooking class at Dish Cooking Studio in Toronto. My biz partner J and I drunkenly victoriously outbid everyone at a charity auction to win the class where founder Trish Magwood taught us how to make a simple basil, pine nut pesto – so easy and so much fresher and tastier than the oily, jarred store bought pestos. I changed the recipe cuz I like the bite of a little arugula and the brain food qualities of walnuts.
The good news is both the meatballs and pesto recipes make more than you would need for a dinner for two so any leftovers can be frozen for the next time you need a no-effort comfort meal. Frozen extras = presto pesto.
Recipes
Chicken Meatballs (gluten/nut/dairy/corn free)
Adapted from Barefoot Contessa Italian Wedding Soup recipe on FoodNetwork.com
- 3/4 lb ground chicken
- 1/2 lb chicken sausage meat (I used sweet Italian basil)
- 1/2 cup gluten free bread crumbs (I thew a couple of pieces of day old bread in a food processor)
- 3 garlic cloves, minced
- 1/4 cup parsley, finely chopped
- 3 Tbsp soy milk (or other non-dairy milk)
- 1 egg replacer (I use Ener-G brand)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili powder (optional)
Preheat oven to 350 degrees. Mix all the ingredients together gently until just combined – do not handle too much or over mix. Gently roll about 1 tablespoon of the mixture into 1″ balls (doesn’t have to be perfectly round) and place on parchment paper lined baking sheet. Bake for 30-35 minutes or until lightly golden brown.
Basil, Arugula, Walnut Pesto
- 1/4 cup fresh basil
- 1/4 cup baby arugula
- 4 -5 cloves garlic
- 1/4 cup walnuts
- 1/4 cup finely grated hard cheese (I use Drunken Goat as mentioned above.)
- 1/4 cup extra virgin olive oil
Put the first five ingredients into a food processor and chop until finely minced. Add the olive oil one tablespoon at a time and blend until combined.
Gnocchi
I used Nuvo brand gluten-free gnocchi from Whole Foods. It’s very tasty, fresh and quick cooking. Cook the gnocchi in 4 litres of boiling salted water for 2 – 3 minutes. Drain and return gnocchi to pot on low heat. Stir through 2 tablespoons of pesto and a handful of fresh arugula. Serve with a drizzle of olive oil and crushed red peppers (optional).
Tandoori Chicken Pizza
| April 13, 2011 | Filled under Indian, Italian, Main Dishes, Poultry |
I love pizza. Like insanely love it. And when I went gluten free, I thought my pizza eating days were going to be limited to the cardboard-like GF pizza doughs I had tried in a few restaurants or the strangely doughy mixes and frozen crusts I had found in the grocery stores GF aisles. But then I discovered this amazing mix at Whole Foods by Namaste and my pizza eating has multiplied from almost never to weekly. Even my pizza connoisseur husband is a huge fan of this thin and crispy dough – and he is tough gluten-eating pizza critic bordering on pizza snob. So the quest for a yummy GF pizza crust was over.
Now for the toppings. Although I love traditional Italian pizza toppings, I sometimes feel like having something closer to home. My family is originally from India and we would eat lots of tandoori chicken at our summer BBQs. Warmly spiced and pretty in pink, the chicken is a perfect topping for a Bollywood style pizza. The rest of the toppings follow the Indian spice route with ginger, garlic, coriander and balanced out with zuchinni, carrots and mushrooms. The baland of flavours
A quick note Namaste Pizza Crust – this dough is cake batter-like. Meaning it looks nothing like regular pizza dough. When you spread it onto the pan, you use just dump the batter onto the greased sheet pan and spread it around like you would frosting on a cake, until you get a thin even layer. And for $5.99/bag, you get enough mix in each package to make two 14″ pizzas which is the best bang for your GF buck, and it’s way more delicious and fresher than anything in the GF freezer. You just need a mixer, water, and some oil. Bonus: it’s yeast-free so it’s great if you have yeast sensitivities like me and my mom.
I normally use store-bought tandoori spice mixes or paste which you can find in the international aisle in many grocery stores. If you can’t find it or prefer to make your own, you can whip up your own using the one at epicurious.com (search tandoori – sorry I haven’t figured out how to include links here yet).
Recipe
Tandoori Chicken
- 2 Tbsp tandoori paste or 1 Tbsp tandoori spice mix (use less if you want less heat)
- 1 cup plain yogurt (soy, coconut, almond are great non-dairy or even goat yogurt)
- 2 boneless, skinless chicken thighs or 1 boneless, skinless chicken breast (organic preferably)
Add tandoori mix to yogurt and mix. Cut chicken into 2″ pieces and add to tandoori mix until coated. Marinate in the fridge for 1 hour to overnight. Place chicken in oven ready container and back at 400 degrees for ten minutes or until cooked through. Let rest for 5 minutes before cutting into thin slices to make up 1 cup. Use any leftovers for next days lunch – perfect in sandwiches, wraps or on a salad.
Bollywood Pizza (Tandoori Chicken) – Yeast-free, Egg-free, Nut-free
- 1/2 bag of Namaste Pizza Crust Mix (1 1/2 cups)
- 3 Tbsp olive oil
- 2 Tbsp grated or minced garlic (about 4-5 cloves)
- 2 Tbsp grated or minced ginger
- 1 1/2 cup grated mozzarella (I use goat cheese)
- 3/4 cup zucchini, cored and sliced (see photo above – the cores can make crust soggy)
- 1/2 cup shredded carrot
- 1 cup mushroom, thinly sliced
- 1 cup sliced tandoori chicken (from above)
- 1/4 cup coriander, finely chopped
Equipment/Tools required: standard sheet pan or round pan at least 14″, mixer
Preheat oven to 450 degrees. Combine Namaste crust mix with 1 1/4 cup water and 1 tsp olive oil. Mix with mixer for 3 minutes for 3 minutes (use whisk attachment if you have stand mixer). Batter will have the consistency of cake batter. Spread onto lightly oiled baking sheet in a thin even layer (make sure you fill the entire baking sheet for a light crispy crust). Bake for 20 minutes.
Remove crust from oven. Spread olive oil, ginger and garlic onto crust (leave 1/2″ border for crust). Sprinkle 1/3 of the cheese, followed by mushrooms, zucchini, carrots, chicken, coriander and remaining cheese. Bake pizza for 15 minutes or until cheese is melted and lightly golden brown. Serve with drizzled olive oil and hot pepper flakes (optional).
I love pizza. Like insanely love it. And when I went gluten free, I thought my pizza eating days were going to be limited to the cardboard-like GF pizza doughs I had tried in a few restaurants or the strangely doughy mixes and frozen crusts I had found in the grocery stores GF aisles. But then I discovered this amazing mix at Whole Foods by Namaste and my pizza eating has multiplied from almost never to weekly. Even my pizza connoisseur husband is a huge fan of this thin and crispy dough – and he is tough gluten-eating pizza critic bordering on pizza snob. So the quest for a yummy GF pizza crust was over.
Now for the toppings. Although I love traditional Italian pizza toppings, I sometimes feel like having something closer to home. My family is originally from India and we would eat lots of tandoori chicken at our summer BBQs. Warmly spiced and pretty in pink, the chicken is a perfect topping for a Bollywood style pizza. The rest of the toppings follow the Indian spice route with ginger, garlic, coriander and balanced out with zuchinni, carrots and mushrooms. The baland of flavours
A quick note Namaste Pizza Crust – this dough is cake batter-like. Meaning it looks nothing like regular pizza dough. When you spread it onto the pan, you use just dump the batter onto the greased sheet pan and spread it around like you would frosting on a cake, until you get a thin even layer. And for $5.99/bag, you get enough mix in each package to make two 14″ pizzas which is the best bang for your GF buck, and it’s way more delicious and fresher than anything in the GF freezer. You just need a mixer, water, and some oil. Bonus: it’s yeast-free so it’s great if you have yeast sensitivities like me and my mom.
I normally use store-bought tandoori spice mixes or paste which you can find in the international aisle in many grocery stores. If you can’t find it or prefer to make your own, you can whip up your own using the one at epicurious.com (search tandoori – sorry I haven’t figured out how to include links here yet).
Recipe
Tandoori Chicken
- 2 Tbsp tandoori paste or 1 Tbsp tandoori spice mix (use less if you want less heat)
- 1 cup plain yogurt (soy, coconut, almond are great non-dairy or even goat yogurt)
- 2 boneless, skinless chicken thighs or 1 boneless, skinless chicken breast (organic preferably)
Add tandoori mix to yogurt and mix. Cut chicken into 2″ pieces and add to tandoori mix until coated. Marinate in the fridge for 1 hour to overnight. Place chicken in oven ready container and back at 400 degrees for ten minutes or until cooked through. Let rest for 5 minutes before cutting into thin slices to make up 1 cup. Use any leftovers for next days lunch – perfect in sandwiches, wraps or on a salad.
Bollywood Pizza (Tandoori Chicken) – Yeast-free, Egg-free, Nut-free
- 1/2 bag of Namaste Pizza Crust Mix (1 1/2 cups)
- 3 Tbsp olive oil
- 2 Tbsp grated or minced garlic (about 4-5 cloves)
- 2 Tbsp grated or minced ginger
- 1 1/2 cup grated mozzarella (I use goat cheese)
- 3/4 cup zucchini, cored and sliced (see photo above – the cores can make crust soggy)
- 1/2 cup shredded carrot
- 1 cup mushroom, thinly sliced
- 1 cup sliced tandoori chicken (from above)
- 1/4 cup coriander, finely chopped
Equipment/Tools required: standard sheet pan or round pan at least 14″, mixer
Preheat oven to 450 degrees. Combine Namaste crust mix with 1 1/4 cup water and 1 tsp olive oil. Mix with mixer for 3 minutes for 3 minutes (use whisk attachment if you have stand mixer). Batter will have the consistency of cake batter. Spread onto lightly oiled baking sheet in a thin even layer (make sure you fill the entire baking sheet for a light crispy crust). Bake for 20 minutes.
Remove crust from oven. Spread olive oil, ginger and garlic onto crust (leave 1/2″ border for crust). Sprinkle 1/3 of the cheese, followed by mushrooms, zucchini, carrots, chicken, coriander and remaining cheese. Bake pizza for 15 minutes or until cheese is melted and lightly golden brown. Serve with drizzled olive oil and hot pepper flakes (optional).
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