Feta And Zucchini Farinata Pizza Gluten Free Italian Flatbread Food

VEGGIE LOVERS FLATBREAD PIZZA (GLUTEN FREE)

Steps:

• Preheat oven to 220°C (425°F). Line a baking tray with non-stick baking paper. Place your flatbread in the oven and lightly toast (dried) for 5 minutes. Remove and set aside.
• Add a few tsp of olive oil to a pan and sauté your onions and garlic until tender and fragrant; about 2 minutes.
• Build your pizza! Mix your diced tomatoes with your torn herbs and spread evenly on the flatbread. Place the sauteed onion and garlic on top.
• Layer your vegetables on top starting with sliced zucchini, yellow squash, etc. Finish topping with the shredded greens, goat cheese, seasoning, and fresh herbs.
• Place in oven on center rack until edges are crispy and cheese is melted; about 10-15 minutes.
• Remove and top with cracked black pepper, dash of sea salt, and drizzle with olive oil.
• Optional crushed red pepper chili flakes to top.
• Feel free to add in extra herbs on top or cooked diced protein when you add your cheese. You can add your shredded salad last with the cilantro if you rather have the ingredients more crisp!

FARINATA FLATBREAD

Steps:

• Combine all the batter ingredients in a large measuring cup or bowl. Allow the chickpea flour to soak for at least 30 minutes and up to 24 hours to fully hydrate. To add a sourdough-like flavor add 1 Tbsp of culture to ferment the chickpea flour (see notes). The batter will be quite liquidy, even after soaking.
• Oil a 8″ round ovenproof dish with the olive oil. Pour batter into the pan. The batter should be about 1/4 inch thick.
• Add any toppings you want to bake into the farinata, or leave it plain and add toppings after baking. See the section above for some suggestions.
• Bake at 400 F for 20-30 minutes. Allow to cool slightly before serving.

FARINATA (ITALIAN FLATBREAD)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
• Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
• Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
• Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
• Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

SOFT GLUTEN FREE FLATBREAD | PIADINA

Steps:

• In a large bowl, place the flour, xanthan gum, tapioca starch/flour, salt, and baking powder, and whisk to combine well. Add the oil, and mix to combine.
• Add the milk, and mix until the mixture comes together. If necessary to bring the dough together, knead together with clean hands. The dough will be thick but relatively soft.
• Ideally, divide the dough into 5 ounce portions (as written, the dough makes 2 portions), wrap each tightly in plastic wrap, and chill for 30 minutes and up to 3 days. You can also work with the dough immediately, if you don't have time to chill it.
• When you're ready to make the flatbreads, heat a cast iron skillet that's at least 10-inches in diameter, or a heavy-bottom nonstick skillet, over medium-low heat. Place a flat, wide spatula and a tea towel on the counter next to the skillet.
• If you've chilled the dough in portions, unwrap and work with one piece at a time. If the dough hasn't been divided, divide it in two equal halves, each weighing about 5 ounces.
• Turn each piece of dough out onto a very lightly floured flat surface, and sprinkle lightly with extra flour. Cover the other piece(s) of dough loosely with a cloth to prevent it (them) from drying out.
• Sprinkle the dough lightly with more flour and begin to roll it into a round, sprinkling lightly with more flour as necessary to prevent sticking. The edges will be jagged and a bit rough.
• Gather the dough together and repeat the process at least once more, until the dough is smoother. Roll the dough into an approximately 10-inch round, turning and flouring lightly as necessary. The edges should be less rough, but this is rustic flatbread.
• Brush about 1 tablespoon of neutral oil on the hot skillet. Pick up the prepared raw piece of flatbread and place it flat in the center of the skillet, taking care not to bend any of the edges.
• Allow it to cook for about 1 minute without disturbing it, or until the edges begin to lift. Slide the spatula underneath the flatbread, ensuring that there are no spots that might stick.
• Flip the flatbread over and allow it to cook for another minute, pressing it firmly back onto the skillet with the spatula to prevent it from puffing up. You can also take a toothpick and prick any bubbles to deflate them.
• Continue to cook the flatbread, flipping it frequently, until it is set on both sides and doesn't glisten anywhere. It should take 2 to 3 minutes total. Remove the flatbread from the skillet, place it in the center of the tea towel (See Recipe Notes), and fold the edges of the towel over on it to enclose it.
• Repeat with the other piece of dough, oiling the skillet lightly as necessary.
• Once the flatbreads are done cooking but are still very warm, open the tea towel and remove both pieces of bread. Place one about 4 inches from one short end of the towel, fold the edge over the bread, and roll the bread tightly in the towel.
• Place the second flatbread on the unrolled portion of the towel, and repeat the process, rolling until the two flatbreads are tightly wrapped in the towel. Allow them to cool for at least 5 minutes wrapped in the towel before unwrapping and serving.