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.
Ingredients
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
Servings16
Calories Per Serving146
Folate equivalent (total)67µg17%