January 21, 2014

Ricotta and Veggies Pizza with Quinoa Crust!



I’d love to tell you a story right now about all the messes and issues I went through to be able to make this recipe. But it just didn’t happen. Everything went smoothly. Added this here, added that there…and voilà, one of the most delicious pizzas I’ve ever made.


To me, toppings are usually the best part of foods. Like adding peanut butter, Greek yogurt, fruits and honey to my waffles. Or adding lots of nuts, chocolate chips and syrups to my froyo. With pizza it’s the same...only that this time I tried to keep it simple. Everything in this one is about the crust.


Go add any leftovers or yummy healthy toppings and you’ll have a delicious pizza. Ricotta, tomatoes, red onion, and arugula did a pretty good job. This is one of those recipes that I’ll definitely make many more times in my life. It’s a keeper. Go make it. Then tell me all about it. Now!


Serves 1 small pizza for 2, ready in 45 minutes

Ingredients:

For the crust:
-1/3 cup uncooked quinoa
-1/3 cup water + 1/3 cup water
-1/2 cup whole wheat flour
-1/2 cup all-purpose flour
-1 tablespoon olive oil
-Pinch of salt

Toppings:
-1/3 cup ricotta
-1 tomato
-1/2 red onion
-1 teaspoon rosemary
-A handful arugula

Kitchin-it!

The crust:
1. Preheat oven to 425◦F
2. In a saucepan, add quinoa, 1/3 cup water and the pinch of salt. Bring to boil and then reduce to simmer.
3. When the water evaporated and quinoa looks fluffy, remove from heat.


4. In a medium bowl add the quinoa, the rest of the water, the flours and the oil. Mix everything together with your hands. Add more water if the dough is not coming together.
5. Line a baking sheet with parchment paper.
6. Form a ball with the dough and put in a lightly floured surface. Shape the dough into a circle with your hands, until it’s about 1cm thick.
7. Add to baking sheet and bake for 7 minutes, flip, and bake for another 7 minutes on the other side.

Toppings:
1. Now your crust is ready for toppings.


2. I added the ricotta, tomatoes, red onion and rosemary (in that order) and baked it for another 10 minutes.
3. Serve the pizza and sprinkle the arugula on top. Enjoy!


 Crust adapted from Food

29 comments:

  1. This looks like an amazing crust- and I love your photos. What a great way to get some quinoa and veggies in. I will have to try this!

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    1. Thank you! If you do try it, tell me all about it! :)

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  2. I love the idea of a quinoa crust. So cool.

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  3. Such a cool concept of quinoa crust and you got such gorgeous colors going on with these toppings

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    1. Thank you!! I love the combination of red, purple and green...it was kind of on purpose ;)

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  4. What a neat crust idea. I can't wait to try this! Happy Redux day!

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  5. So colorful, my favorite. Love the quinoa in the crust

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  6. this crust sounds amazing!!!! and i love that you used ricotta! brilliant.

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    1. Thanks!! Ricotta always makes everything better :)

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  7. That's my kind of pizza! Love the idea of using quinoa for the crust. I'll have to play with alternatives to the whole wheat flour but I bet it can be done and taste almost as good as yours looks :)

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    1. Thank you!! This one has some whole wheat flour too, but you can definitely tell it has quinoa by the texture and flavor :)

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  8. Your quinoa crust is genius. This would make a fantastic lunch. I have to try it.

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    1. Thanks a lot! It made a fantastic dinner and then lunch the day after. Let me know if you try it :)

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  9. I'm loving any pizza crust that doesn't require any rising and waiting around. Great idea!

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  10. Oh my goodness I am making this ASAP. Can't wait!

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  11. This looks phenom. Looking forward to following you on the ReDux :)

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  12. Hello,

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