Allergy-friendly family food: Rye pizza

20 March 2014

In Cooking for an Allergy-free Lifestyle artist and cook Tammi Forman shares delicious tried-and-tested family recipes for people with allergies. Here’s her delicious recipe for rye pizza.

In Cooking for an Allergy-free Lifestyle artist and cook Tammi Forman shares delicious tried-and-tested family recipes for people with allergies. Here’s her delicious recipe for rye pizza.

Rye pizza with tomato and basil

Rye flour is readily available at supermarkets. Because it’s low in gluten it’s less elastic when kneaded.

Makes 2 pizzas

Preparation time: 15 min

Rising time: 1-1½ hours

Baking time: 20 min

Bases

  • 250 ml (1 c) warm water (not hot)
  • 15 ml (1 T) sugar
  • 1 sachet (10 g) instant dry yeast
  • 60 ml (¼ c) extra-virgin olive oil
  • 5 ml (1 t) salt
  • 1 packet (500 g) rye flour (stoneground or fine)

Topping (for one base)

  • 1 packet (125 g) sun-dried tomato pesto
  • 250 ml (1 c) grated mozzarella cheese
  • 250 ml (1 c) halved cherry tomatoes seasoned with green onion seasoning
  • handful of fresh basil leaves, torn
  • olive oil for drizzling

Bases

Mix the water and sugar in a large flat-bottomed bowl and sprinkle over the yeast. Leave for 5 minutes then add the oil and salt.

Add the flour 1 cup at a time and mix with a large spoon. The dough will become stiff; when this happens, lightly knead it with floured hands. Rye flour has less elasticity than regular wheat flour so gathering the dough and pushing it down will suffice. If the dough is very stiff drizzle over an extra 1–2 tablespoons of oil and lightly knead again. Leave to rise for at least 1 hour (more if the weather is cold).

Preheat the oven to 180 °C. When hot place two baking trays inside to heat.

When the dough has risen to about 1½ times its size punch it down and divide it in half. Place half on a sheet of baking paper the size of the baking tray, cover with wax wrap and, pushing down with the heel of your hand, flatten the dough, working around it until it’s a largish rectangular shape. Use a  rolling pin dusted with maize meal to make it flatter if preferred. Remove the wax wrap and repeat with the other half of the dough.

Topping

Remove the trays from the oven. Place the bases with their baking paper on the trays. Spread pesto over the bases to the edges and bake for about 7 minutes until puffed and just beginning to colour at the edges. Remove from the oven.

Sprinkle the cheese over the bases and dot with the seasoned tomato halves. Add some torn basil leaves before baking.

Drizzle with olive oil and bake each pizza for a further 10 minutes until the bases are nicely browned and crisp.

Garnish with the remaining basil.

t – teaspoon/s T – tablespoon/s c – cup/s

- Carmen Niehaus

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