Base (Doves Farm)
250 g Gluten Free Brown Bread Flour
1 tbsp Sugar
150 ml Milk
½ tsp Vinegar
2 tbsps Oil
1 Egg
Topping
Tomato Puree
Young Spinach leaves, torn
Basil leaves, torn
Finely grated Parmesan
Chopped sun-dried tomatoes
Baby plum tomatoes, halved
Beat together the milk, vinegar and egg.In another bowl mix together the flour, yeast, salt and sugar. Stir in the milk mixture then mix in the oil and knead the dough well. Roll the dough into a ball, then flatten into a large rectangle, placing on an oiled baking tray before leaving to rise in a warm place for 30 minutes. Bake in a pre heated oven, 180c, for 10/15 minutes.
When the base comes out of the oven, squirt on (and spread) some tomato puree, then add a layer of torn spinach and basil leaves. Scatter over the sun-dried tomatoes and parmesan. Add the plum tomatoes then return to the oven for 10 minutes.
Serve it with a green leaf salad to lower the GI.
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