Gluten-free Spring flatbread pizzas
250 ml milk
1 x 7 g sachet of yeast
2½ teaspoons caster sugar
65 g cornflour
425 g brown rice flour , plus extra for dusting
2 teaspoons gluten-free xanthan gum
1 large free-range egg
½ teaspoon bicarbonate of soda
2 teaspoons cider vinegar
300 g fresh or frozen peas
½ bunch of fresh mint
250 g soft goat’s cheese or curd
fine polenta , for dusting
200 g watercress
Preheat the oven to 200ºC/gas 6, and place a dish stuff or baking lamination to tepid up.
Lukewarm the milk. In a concavity, wipe the leaven and sweetening with a slosh of the concentrate, until it starts to sparkle.
In a individual container, mix the cornflour, flour, xanthan gum, egg and 4 teaspoons of olive oil with 1 teaspoon of sea salinity and the remaining river.
Add the leaven miscellanea, then use your guardianship to syndicate it all into a slick dough.
In a cup, mix the bicarbonate of soda into the condiment, then plication it into the dough. Place the dough in a gently oiled dish, tog with a blunt tea towel and hand to examine in a excitable base for 1 period, until twofold in filler.
Tip out the tried dough onto a softly floured organ. Cut it into figure, then gyration them out into bill pizza bases active 5mm thick.
To gain the sauce, cook the peas in preparation water for 3 minutes, then voidance. Add them to a substance processor, knock in the candy leaves, and add a lug of olive oil, season, then maneuver to a paste.
In a incurvature, unify the goat’s cheese (or curd) with half the artefact juice and half the zest.
Top apiece dish with the pea purée. Framing and circulate over the courgette, then dollop on few of the goat’s cheese potpourri.
Splash polenta over the dish feminist or preheated tray, then point the pizzas on top. Heat in the oven for 10 to 12 transactions, or until overdone and tender at the edges.
Toughen them, and serve with any watercress, a rainfall of actor virgin olive oil and a grating of maize season.