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Fig and Peach Farinata Pizza

Fig and Peach Farinata Pizza

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The sweet taste of figs paired beside flavorful balsamic and mozzarella

Brooklyn Culinary Arts

A gorgeous, delightful take on classic pizza, this pie is drizzled with balsamic and covered in sweet summer fruit. The crust is gluten-free (and not even too difficult to make), and the toppings are so creative.

This recipe is courtesy of Mia Russo Stern, Brooklyn Culinary Arts.


For the crust

  • 2 1/2 Cups chickpea flour
  • 2 1/2 Cups water
  • 1/4 Teaspoon sea salt
  • 3 Tablespoons olive oil
  • 2 Tablespoons apple cider vinegar
  • 1/2 Teaspoon oregano
  • 1/4 Teaspoon garlic powder
  • 1/2 onion, diced small
  • 1 1/2 Tablespoon olive oil, for sautéeing

Pizza toppings

  • Drizzle of olive oil
  • 2 Tablespoons balsamic vinegar
  • Salt and pepper
  • 1/4 Cup sun-dried tomatoes in oil, chopped
  • 4 Cups filed greens
  • 1 Cup quartered figs
  • 1 or 2 fresh peaches, sliced in segments
  • 1 Cup fresh mozzarella bocconcino
  • 1 Teaspoon pecorino ramono cheese (grated or make shavings with a vegetable peeler)
  • Handful of fresh basil leaves


Calories Per Serving146

Folate equivalent (total)67µg17%