recipes_Australia_Issue_129_April_2017

healthy vegetarian

APRIL 2017 recipes+ 63

PHOTOGRAPHY

DAVID HAHN, ANDRE MARTIN, RICHARD MORTIMER & JOHN PAUL URIZAR

Gluten-free Potato,

Sage & Fetta Pizza

SERVES 4 PREP 15 minutes + 40 minutes

to prove COOK 20 minutes NUTRITION

2764kJ; 21g fat (12g sat); 14g protein;

57g carbohydrate; 6g fibre a serve

Cooking oil spray

2 teaspoons (7g sachet) dried yeast

½ teaspoon caster sugar

300ml lukewarm water

330g packet gluten-free crusty bread mix

1 tablespoon olive oil,

plus 1 tablespoon extra

Gluten-free cornflour, to dust

⅓ cup gluten-free pizza sauce

1 all-rounder potato (such as desiree),

thinly sliced

3 sage leaves, shredded

200g reduced-fat fetta, crumbled

Mixed salad, to serve

1 Preheat oven to 220ºC/200ºC fan forced.

Spray a 30cm round pizza tray with oil.

Whisk yeast, sugar and the lukewarm water

in a jug. Stand in a warm, draught-free area

for 10 minutes or until frothy.

2 Place bread mix in a bowl. Make a well at

centre. Add yeast mixture and oil. Using a

round-bladed knife in a cutting motion, mix

to form a soft dough. Lightly dust a clean

work surface with cornflour. Turn dough

out onto prepared surface; knead briefly

until smooth. Place dough in a lightly oiled

bowl. Stand in a warm, draught-free area for

30 minutes or until risen.

3 Roll dough out between 2 sheets of

baking paper to a 30cm round. Place on

prepared tray. Spread with pizza sauce.

Arrange potato over sauce, overlapping

edges slightly. Sprinkle with sage, then fetta.

Drizzle with extra oil. Bake for 18 minutes

or until potato is tender and pizza base is

golden brown and cooked. Serve with salad.

BUDGET TIP

You can use tasty

cheese instead

of fetta

Margherita Pizza

SERVES 4 PREP 20 minutes COOK

10 minutes NUTRITION 2385kJ; 24g fat

(10g sat); 15g protein; 59g carbohydrate;

5g fibre COST $3.45 a serve

+ TOP TIPS No pizza stone? Use a pizza

tray instead. You can cook these pizzas in

an oven preheated to 200ºC/180ºC

fan-forced for 15 minutes.

500g tomatoes, chopped

1 tablespoon light olive oil

2 cloves garlic

1 quantity Basic Pizza Dough (recipe, left)

200g reduced-fat mozzarella, sliced

150g cherry tomatoes, halved

2 tablespoons shredded basil, plus extra

baby leaves, to serve

1 Preheat a barbecue (with lid), with pizza

stone, on high. Grease 2 oven trays. Place

the tomato, oil and garlic in a food

processor; process until almost smooth.

Strain through a fine sieve into a bowl.

2 Divide Basic Pizza Dough into 2 equal

portions. Roll each pizza dough portion

out between 2 sheets of baking paper

to a 26cm x 18cm rectangle. Place on the

prepared trays.

3 Spread tomato puree over pizza bases,

leaving a 1cm border. Top with cheese

and tomato. Sprinkle with shredded basil.

4 To cook each pizza, carefully slide pizza

onto preheated stone; cook, in covered

barbecue, for 8 minutes or until golden

brown and the pizza base is crisp. Serve

topped with extra baby basil leaves.