there were some iffy, not so great tasting cherry tomatoes withering away in the crisper of my fridge, so i decided they might benefit from being cooked. solution: pizza. my gluten free pizza dough is the same as my scones recipe, which i have posted about before, but here it comes again:
2 dl of any gluten free flour(s combined)
(today i substituted about a tablespoonful with quinoa flakes)
a pinch of psyllium powder
some smoked paprika
1 ts baking powder
a bit of salt and some honey (both of which i forgot this time!)
a good sprinkling of grated parmigiano reggiano
1/4 dl olive oil (or any good oil)
1 dl nut milk, milk, or water
i combine the ingredients quickly by hand. the consistency tends to vary and can be sticky. i use wet hands to mold the dough on a baking sheet already on the baking tray, for pizza i like to make it very thin.
on this particular pizza i first spread a mix of sambal oelek (chili paste) and regular ketchup, then topped with slices of goat's cheese and halved cherry tomatoes (i put some on top of the cheese rounds). i added some parmigiano, ground black pepper and chopped up ground elder, bistort and one yarrow leaf. on top of the tomatoes not resting in a cheese nest i pressed fresh thyme tips. then i added some more parmigiano.
the pizza baked for 15 minutes, low in the oven, at 200—225°C (i had to raise the temp a bit midway to get a crispy crust.) to finish it off i chopped some chives and one fresh ground elder shoot. and it's all gone already.
today i heard the first cuckoo of the year and he sounded like he had in fact gone a bit cuckoo. very intense and persistent. guess we are moving more towards summer. there hasn't been the usual may heat yet, in fact it's been quite chilly, woolly scarf weather still. but the first of the tulips i planted last fall have opened up: tall, creamy ones. they look great next to the burgundy of the peony shoots. soon the deep purple ones will follow, i think.
more and more of the forget-me-nots in the garden are white, and many blue ones start off pink. it could have something to do with the acidity of the soil, but it's kind of nice, even though i'm usually more into uniformity. it's a great herb as well, full of potassium and pretty in salads and desserts.
