pizza

Corn and Poblano Socca Pizza Recipe

By Alexandra Fleischman | August 5, 2013

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

For a healthy, gluten-free alternative to bread, chickpea flour hasn’t received the attention it deserves. Today, I used it to make a fast and healthy pizza with a base of socca.

Socca is an unleavened bread traditionally made in the South of France, although you can find it by the name of farinata in Genoa. It’s essentially a crepe, with a very thin batter cooked quickly and in a pan. In a thinner layer than I made for the pizza, socca can be wrapped around a filling or served crispy like chips.

It has become increasingly easier to find chickpea flour at a standard grocery store. Look also for garbanzo bean flour, besan, gram flour, and ceci bean flour alternatively. As far as toppings, anything that you would put on a pizza will work.

This recipe makes one pizza, which makes a large meal for one, or an appetizer for three or four.

Adapted from Bon Appétit and Sprouted Kitchen

 

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

Swirl the pan to evenly coat with the batter

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

No leftovers.

Middle Eastern Pizza Recipe

By Sara Mae Danish | April 16, 2013

tabouleh, middle eastern, pizza
Middle Eastern Pizza

Traditional pizza gets a spicy and ethnic kick served with a side of tabouleh.

On a trip to Turkey last summer I fell in love with Lahmacun- a sort of thin-crust pizza that is light and crisp with sizzling broiled minced beef or lamb. Obsessed with this delicious delight, I searched the web for a recipe that would bring me back to my very first bite.

To my surprise, I learned that variations of lahmacun exist within Middle Eastern and Southwest Asian cuisines. Whether you call it lahmacun, laham bajine or laham bi ajeen, the same principles remain: dough and minced red meat. The recipe I’ve posted incorporates my favorite parts of each region’s recipe, resulting in something that is balanced and exciting in flavor and texture.

The pizzas can be served with a variety of sides, but it goes best with tabouleh — a spritely salad of parsley, tomato, cucumbers and bulgur.

middle eastern, lamb, cumin, ethnic, pizza

Middle Eastern pizza served with sides and wedges of lime.

For more recipes by Sara Mae Danish:

Deconstructed Salade Nicoise

Tuna with Pasta

Prosciutto and Caramelized Onion Pizza Recipe

By Emma Haberman | May 24, 2012

1

This recipe is inspired from a field trip to famed Brooklyn pizza joint Di Fara. Di Fara is known for its hours-long line of patrons patiently waiting for their pies, each handmade lovingly by restaurant owner Dom DeMarco. Their reward? A steaming pizza pie topped with a drizzle of olive oil and freshly cut basil leaves that add brightness to each bite.
Inspired to try my own pizzaiola skills, I brought Dom’s philosophy to my kitchen. As you will quickly discover, a homemade pizza is extremely gratifying, and plain old fun. This sauceless pizza combines the sweetness of caramelized onions and the saltiness of prosciutto, all topped with refreshing chopped basil. A good crust can be a challenge, but the recipe below is pretty straightforward as long as you make sure to pull the crust thin.

Photos: Emma Haberman

Recipes

Butternut Squash Pizza Recipe

By Laura Ratliff and Ryan Smith | April 25, 2012

Butternut Squash Pizza

One of the greatest picnic-friendly dishes to make in the spring is pizza! Not only does it not require utensils to eat, but there are also endless possibilities for your favorite toppings. While pizza is not only delicious in New York City; it’s also readily available. Some of the best shops in the entire city-John’s, Keste, Joe’s, and Bleecker Street Pizza-are within a one-block radius of our apartment, meaning that there’s not a huge incentive for us to make our own pies. Regardless, we’ve been doing just that!

While I don’t make the dough at home, I think I’ve mastered the topping-to-dough ratio and the perfect art of that crispy, crackling crust. Making pizza at home is fast and happens to be a great way to use seasonal ingredients, especially those that are about to spoil in the crisper, as we’ve discovered.

Before I started making pies at home, I wanted to make sure that I could replicate that shattering crust that so many of the best shops in the city have. We don’t have a pizza oven, or even a pizza stone, but with a baking sheet and a bit of experimentation, I found a method that works.

First, I preheat an inverted baking sheet in a 500 degree oven for upwards of 30 minutes, or however long it takes me to prepare my toppings. Once I’m ready to build the pizza, we (very carefully) pull the baking sheet out of the oven and make the pizza right on the hot baking sheet. Then, I’ll typically bake the pizza for about 5-10 minutes.

This particular pizza was a little different, since butternut squash takes longer to cook. I preheated my pan as normal, but rather than baking the pizza at 500 degrees, I turned the oven down to 450 degrees and cooked the pizza for a bit longer.

The last step was inspired by a New York City pizza legend, Di Fara. The Brooklyn shop‘s owner, Dom DeMarco, handcuts fresh basil over all of the pies that come out of his oven. In our case, the freshly-cut arugula was the perfect finishing touch for a pizza that was already excellent. We might not have Dom DeMarco’s experience (or his oven), but using a trick from a seasoned pro made for an at-home pizza that was devoured in an instant.


Recipes

Rhubarb and Chipotle Goat Cheese Pizza Recipe

By Joanne Bruno | April 23, 2012

Rhubarb and Chipotle Goat Cheese Pizza

The truth of the matter is that rhubarb is a vegetable in fruit’s clothing, and our intention is to take a stand against its duplicitous nature. No longer will the wool be pulled over our strawberry-rhubarb-dream-filled eyes.

Here we dress it up with ginger and spice, smear it over a pizza crust, and top it with cheese.  If you can’t depend on a lattice crust-filled future, at least you can have your pie and eat it too.  And in a topsy-turvy world where up is down and down is up and fruits are actually vegetables…sometimes, that’s all we can ask for.

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