Preparation time: 30 minutes
Cooking time: 50 minutes
500 g (1 lb 2 oz) gluten-free bread dough
100 g (3½ oz) mushrooms
100 g (3½ oz) zucchini (courgettes)
100 g (3½ oz) eggplant (aubergine)
100 g (3½ oz) capsicum (pepper)
1 tablespoon olive oil, plus extra for drizzling
Rice flour, for dusting
50 g (1¾ oz/¼ cup) polenta
100 g (3½ oz/1²?3 cups) crumbled feta cheese
100 g (3½ oz) parmesan cheese, shaved
12 basil leaves
1 garlic clove, chopped
2 onions, chopped
2 tablespoons olive oil
440 g (15½ oz) tinned peeled tomatoes
1 teaspoon dried oregano
2½ tablespoons vergeoise blonde or light brown sugar
1 large bunch basil, leaves picked
1 garlic clove
50 g (1¾ oz) almonds or pine nuts
50 g (1¾ oz) parmesan cheese, grated
Juice of ½ lemon
60 ml (2 fl oz/¼ cup) olive oil
Preheat oven to 180°C (350°F/Gas 4).
Let the dough rise for 20 minutes.
For the tomato sauce, sauté the garlic and onion in the olive oil in a saucepan for 5 minutes over low heat, then add the tomatoes, oregano and sugar. Simmer for 20 minutes to reduce, stirring regularly. Season.
Place the pesto ingredients in a blender and process until smooth. Thin the pesto out with an extra tablespoon of olive oil if it is too thick. Adjust the seasoning with salt and pepper.
Wash the vegetables and cut them into slices about 5 mm (¼ inch) thick. Arrange them in a baking dish and pour over a little olive oil. Bake for 20–25 minutes.
Increase the heat to 210°C (415°F/Gas 6–7).
Divide the bread dough into four equal pieces and knead them to form balls. Roll them out on a clean surface dusted with rice flour. With wet hands, stretch the
dough out to make four circles of equal size.
Place a sheet of baking paper on a baking tray (prepare another if needed), scatter over the polenta and drizzle over a little olive oil before laying the pizza bases on top, without any topping. Cook the bases in the preheated oven for 15 minutes.
Remove the bases from the oven and add the toppings in the following order: tomato sauce, roasted vegetables, feta and shaved parmesan. Drizzle each pizza with 2 tablespoons of pesto and add a few leaves of fresh basil.
Return to the oven and bake for 6–8 minutes or until the vegetables are cooked and the cheese has melted.
Recipe and images from Good Without Gluten by Frederique Jules, Jennifer Lepoutre and Mitsuru Yanase, published by Murdoch Books, $29.99.
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