Mediterranean pizza
Servings: 4
Ingredients
Buckwheat crust
- 1 t. (250 ml) buckwheat flour
- 1 t. (250 ml) plain almond drink
- ¾ cup (180 ml) water
- ½ tsp (2.5 ml) baking powder
Mediterranean garnish
- 2 tsp (10 ml) of canola oil
- 1 onion sliced
- 1 container (284g) 284 g organic spinach (equivalent to 9 to 10 cups of raw spinach)
- 2 cans (398 ml each) artichoke hearts rinsed and drained
- 1 t. (250 ml) ricotta cheese, light
- ⅔ t. (160 ml) black olives, pitted, rinsed and drained
- ½ t. (125 ml) grated Parmesan cheese
- 1 t. (250 ml) cherry tomatoes, sliced
Instructions
- Preheat oven to 205°C (400°F).
- In a bowl, combine buckwheat pancake ingredients. Let stand 15 minutes.
- Meanwhile, heat half the oil in a skillet over medium heat. Cook onion for 2 to 3 minutes, until translucent.
- Add spinach and cook, stirring, for 1 to 2 minutes, until spinach has wilted. Transfer to a bowl and set aside.
- Quarter the artichoke hearts and set aside.
- In the same pan, heat the remaining oil over medium heat. Pour in a quarter of the pancake batter, tilting the pan in all directions to cover the bottom. Cook for 1 minute, until golden around the edges. Turn over and cook for a further 30 seconds. Repeat with remaining batter to form four crêpes.
- Place crêpes on two baking sheets lined with parchment paper. Cover with ricotta. Garnish with spinach mixture, artichoke hearts and olives. Sprinkle with Parmesan cheese.
- Bake for 7 to 8 minutes. Add cherry tomatoes to pizzas and continue baking for 7 to 8 minutes, until Parmesan cheese is golden brown. Season with pepper.
Notes
Recipe by the Épithélia team,