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August 28: Lunchbreak - Farinata Pizza

Alimentari Osteria
621 West Randolph Street
Chicago
(312) 382-8880
www.alimentariosteria.com/

To read more about the restaurant:

metromix.com

Farinata Pizza

Batter:

Ingredients:
1 1/4 cups chick pea flour
1/4 cups olive oil
1 1/2 cups warm water
1 tsp kosher salt
1/2 tsp black pepper
1 Tbs chopped rosemary
1 Tbs chopped oregano
1 tsp baking powder

Directions:
Combine ingredients. Bake 12-15 minutes at 450 degrees.

Farinata Pizza assembly:

Apply a thick amount of tomato sauce, roasted vegetables (bell pepper, zucchini, yellow squash, onion), pine nuts and fontina cheese. Bake at 450 degrees, 5 minutes or until cheese is melted.

Tips:
Let batter rest for 4 hours before baking
Oil pan liberally as batter sticks easily
You must use a pan with an edge (like a deep dish pizza or cast iron skillet) as the batter is runny, like pancake batter, not like pizza dough
Use a thicker pizza sauce so it won't get soggy. Reduce a marinara to thicken.
Be very careful removing the pizza from the pan as it can crack easily. Use a large spatula.

Copyright © 2014, The Baltimore Sun
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