Post by kickingfrog on Nov 16, 2011 19:06:25 GMT
Annabel Karmel's GF pizzas
Ingredients
Base
750 ml (25 fl oz) hot vegetable stock
190 g (7 oz) instant polenta
60 g (2 oz) freshly grated Parmesan
salt and pepper, to season
Filling
4 tbsp Annabel’s Hidden Vegetable Sauce, or use a jar of pasta sauce
60 g (2 oz) Cheddar or mozzarella, grated
plus toppings of your choice, such as strips of ham, pepper or tomato
Hidden Vegetable Tomato Sauce
1 large shallot, finely chopped
1/2 small leek, thinly sliced
1 small carrot, peeled and grated
1/4 courgette, grated
1 tbsp olive oil
1 small clove garlic, crushed
2 tbsp tomato purée
1 tbsp sundried tomato purée
2 tbsp tomato ketchup
1 x 400g tin chopped tomatoes
1 1/2 tsp caster sugar
Salt and pepper
Method
To make the polenta base.
Bring the vegetable stock to a boil in a large pan and pour in the polenta in a thin stream, whisking constantly. Cook, stirring, until the polenta is thick, around 3–5 minutes. Remove from the heat and stir in the Parmesan plus salt and pepper to taste. Spread the polenta out on to a lightly oiled baking sheet to around £1 coin (1/2 cm/1/4 in) thickness. Leave to cool then chill until set, around 1 hour.
To make the ‘Hidden Vegetable Tomato Sauce’.
Put the vegetables in a large saucepan with the oil and sauté for 8–10 minutes until the vegetables are soft but not coloured. Add the garlic and cook for 1 minute, then transfer to a blender. Add the purées, ketchup, tomatoes, and sugar and whiz until smooth. Return to the pan and simmer, stirring occasionally, for about 20 minutes until thick. Season to taste with salt and pepper and allow to cool slightly.
Pre-heat oven to 200°C/400°F/Gas 6. Cut out 4 large circles using a 9 cm (3 1/2 in) cutter. Alternatively cut the base into a pretty shape, like the flower shapes in the photograph) Top each pizza with 1 tablespoonful of sauce and some grated cheese. Add any other toppings that you like. Transfer the pizzas to a lightly oiled baking sheet and bake for 13–15 minutes, until the cheese is bubbling.
You can freeze these pizzas already assembled and bake from frozen, adding 2–3 minutes to the cooking time.
Information
Suitable for freezing.
Preparation time: 25 minutes, plus chilling
Cooking time: 15 minutes
Makes 4 mini pizzas
www.annabelkarmel.com/recipes/gluten-free/pizza-recipe
**************
Ingredients
Base
750 ml (25 fl oz) hot vegetable stock
190 g (7 oz) instant polenta
60 g (2 oz) freshly grated Parmesan
salt and pepper, to season
Filling
4 tbsp Annabel’s Hidden Vegetable Sauce, or use a jar of pasta sauce
60 g (2 oz) Cheddar or mozzarella, grated
plus toppings of your choice, such as strips of ham, pepper or tomato
Hidden Vegetable Tomato Sauce
1 large shallot, finely chopped
1/2 small leek, thinly sliced
1 small carrot, peeled and grated
1/4 courgette, grated
1 tbsp olive oil
1 small clove garlic, crushed
2 tbsp tomato purée
1 tbsp sundried tomato purée
2 tbsp tomato ketchup
1 x 400g tin chopped tomatoes
1 1/2 tsp caster sugar
Salt and pepper
Method
To make the polenta base.
Bring the vegetable stock to a boil in a large pan and pour in the polenta in a thin stream, whisking constantly. Cook, stirring, until the polenta is thick, around 3–5 minutes. Remove from the heat and stir in the Parmesan plus salt and pepper to taste. Spread the polenta out on to a lightly oiled baking sheet to around £1 coin (1/2 cm/1/4 in) thickness. Leave to cool then chill until set, around 1 hour.
To make the ‘Hidden Vegetable Tomato Sauce’.
Put the vegetables in a large saucepan with the oil and sauté for 8–10 minutes until the vegetables are soft but not coloured. Add the garlic and cook for 1 minute, then transfer to a blender. Add the purées, ketchup, tomatoes, and sugar and whiz until smooth. Return to the pan and simmer, stirring occasionally, for about 20 minutes until thick. Season to taste with salt and pepper and allow to cool slightly.
Pre-heat oven to 200°C/400°F/Gas 6. Cut out 4 large circles using a 9 cm (3 1/2 in) cutter. Alternatively cut the base into a pretty shape, like the flower shapes in the photograph) Top each pizza with 1 tablespoonful of sauce and some grated cheese. Add any other toppings that you like. Transfer the pizzas to a lightly oiled baking sheet and bake for 13–15 minutes, until the cheese is bubbling.
You can freeze these pizzas already assembled and bake from frozen, adding 2–3 minutes to the cooking time.
Information
Suitable for freezing.
Preparation time: 25 minutes, plus chilling
Cooking time: 15 minutes
Makes 4 mini pizzas
www.annabelkarmel.com/recipes/gluten-free/pizza-recipe
**************