Friday, February 26, 2016

Market Mediterranean Pizza

Ingredients for 2 servings

¼ teaspoon black pepper
½ teaspoon sea salt
1 jumbo egg
1 tablespoon (15 ml) cold-pressed olive oil
28 grams (4 tablespoons) blanched almond flour
48 grams (¼ cup + 2 tbsp) ground flaxseed
250 grams (about 2) peeled, shredded, and drained Italian eggplant
baby eggplant, sliced thinly
balsamic vinegar for drizzling
graffiti eggplant, sliced thinly
green zucchini, sliced thinly
micro greens for garnish
olive oil for brushing
yellow or orange hothouse tomatoes, sliced thinly
yellow zucchini, sliced thinly


Notice that the final amount of peeled, shredded, and drained eggplant must be 250 grams in total. Make sure to drain liquid first before weighing. To drain, wrap eggplant in cheesecloth, let sit for 5 minutes, then squeeze all the liquid out.

Coarsely shred peeled Italian eggplants with a hand grater or food processor with shredder attachment. Let sit for 5 minutes. In handfuls or using a cheesecloth, wrap the shredded eggplant and squeeze out excess liquid.

In a large bowl, mix well the shredded eggplant, ground flaxseed, almond flour, egg, oil, salt, and pepper until it forms a wet ball. Turn dough out on a piece of parchment paper.

Press mixture into a 9" x 11" rectangle, about ⅛" to ¼" thick. If needed, use a baking tray of the specified size as a guide.

Transfer the shaped dough, still on the parchment paper, to a cookie sheet with open sides. Open-sided cookie sheets will make it easier to slide the pizza in and out.

Meanwhile, slice the vegetables into thin coins and set aside. You will probably only need half of each vegetable. Set aside. If you prefer, wrap sliced vegetables in plastic wrap to prevent any discolouration.

Preheat oven to 375°F (190°C).

Place sheet on the middle rack and bake for 20 minutes.

Remove from oven and top the crust with another parchment paper, then using another tray, flip over. Peel off top parchment.

Top the crust with the sliced vegetable coins, alternating them. Brush or spray with olive oil. Season with sea salt.

Bake for another 10 to 15 minutes.

Garnish with micro greens and drizzle with balsamic vinegar.

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