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GLUTEN-FREE PIZZA

To make the idea once I tell you, fragrant, soft, crunchy, tasty, very good, but if we sum up in one word the right word is fantastic.

This pizza is an obsession for me. The more I order a pizza without gluten eo and every time the same ritual: I read and reread the menu of pizzas with its many ingredients, I look at several photos scattered on the walls of the room inviting, I call the waiter and I ask you to show me pizza on his beautiful giant i-pad, I do so with your eyes for a scenic ride on the tables around, and then for me ....." a staple gluten-free pizza, thanks! "

Nooo! I've redone! Each time the same story, I try to take another, I try to convince me by the waiter, but there's no way, I order the same pizza.

E 'a few weeks there I go, and it seemed the right time to try it at home. The result was that I have described above. Try it, but I warn you first ... can be addictive.

Ingredients:

pizza dough: 1 / 2 dose of this

200 g of water

1 and 1 / 2 tablespoons oil

1 teaspoon salt

1 / 2 teaspoon sugar

farm with 200 g of flour or lactose-free

100 g Select a Glutafin

1 / 2 cube of yeast Beer

sauce:

100 grams of cooked ham sliced \u200b\u200bthin

1 buffalo mozzarella

200 ml of cream

1 bag of mashed

500 ml of milk

grated Parmesan

salt

begin by preparing the mashed potatoes, I always use one of the Knorr, because in my opinion is the most good, then powdered and flaked and then fast to do. 3 envelopes from the box leaving, usatene heated milk with salt and Parmesan, when hot add the puree to rain and turn it quickly with a hand blender (add more milk if necessary), allow to cool. ;

For the pizza dough: I did what Felix I have reported the half dose, the procedure is the same with the bread machine. Hang on oven plate covered with parchment paper and bake at 200 degrees for about 12 minutes, until it is lightly colored. Extract from the oven and topped with cream sterderete over the entire surface, add the drained and diced mozzarella, sprinkled with parmesan cheese, cover with the ham and mashed potatoes over the last stendeteci (hence the name, for oatmeal mashed ). Bake again for another 12-15 minutes until a nice colored surface .... and now divoratela hot.

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BOW AND RICOTTA TART CHOCOLATE SCENTED

is how to prepare quickly a good sweet, fragrant and delicate. This ricotta tart and chocolate has two special ingredients. The base is a pastry with almonds and a body and a delicious touch to the classic shortbread. The second ingredient gives taste and flavor cream is the addition of Strega liqueur, which goes well with this recipe. You always get a sweet mouth-watering. The original recipe can find it here , with some small modifications on my part.

Ingredients:

Almond Shortcrust Pastry:

250 gr flour mix c Schar

125 flour almond butter

125

1 egg 1 / 2 packet of baking powder

a pinch of salt

Ricotta Filling:

400 g cheese

150

sugar 2 eggs

milk chocolate chips 1 tablespoon

of Strega liqueur

first step if you do not have almond flour, do as I do: robot in the chopped almonds and grind into flour, no matter if a little thicker but not whole pieces. In a bowl mix the flour Schar and the almonds with the butter cold from the fridge, until un'impasto sandy. Now add the sugar, vanilla, baking powder and a pinch of salt, the egg only at the end. Mix quickly and form a ball, wrap in plastic wrap and refrigerate for 30 minutes to rest. If you do not have time, just put it in the freezer for 10-12 minutes.

Now prepare the cream cheese: tuotli divide and mount them from the whites until stiff with a pinch of salt. In another bowl mix the sugar with the yolks, add the ricotta cheese, a tablespoon of Strega liqueur (if prefer a little more) and 3 / 4 of the previously chopped chocolate into small pieces. Store in refrigerator for as long as you stretch the base. I spread the pastry between 2 sheets of waxed paper and after having buttered and floured mold, I nestled into trying to fix it and cover the edges. Now pour in the cream and sprinkle the surface with the remaining chocolate. If you prefer to leave by the little pastry to make decorations.

Bake at 180 degrees for about 35-40 minutes. Let cool and sprinkle with powdered sugar.