pizza

PESTO, BALSAMIC & PEACH PIZZA W/ GARLIC-CASHEW CREAM (GLUTEN FREE) by Lindsey | Dolly and Oatmeal


we welcomed our little baby joey on august 15th. we couldn’t be more in love and smitten with him. even amesy is tolerating his cries, and endless diaper changes. he’s even been pretty good at sharing me with his baby brother. i plan to share a bit more about joey’s birth story. but needless to say, it’s been a wonderful, chaotic whirlwind. so, stay tuned!

let’s talk pizza. specifically this peach-y garlicky pizza that we’ve been making all summer long! this combination of ingredients was somewhat of a hodgepodge of things leftover in our fridge one saturday night/a medley of ingredients we frequently combine for salads and such. the first thing you need is a ripe juicy peach. i’ve tried this with a semi-ripe, not-too-sweet peach, and while tasty, it didn’t hit the right note (the sweet, juiciness is key here). but since it’s the height of peach season just about everywhere in the states, i doubt you’ll have trouble finding one. next, you need some really good aged balsamic. the watery grocery store variety probably won’t cut it in terms of the sweet, acidic drizzle we’re going for here. and lastly, a good pesto. if i’m not making my own, then a store bought version is just as good. for cheese, i go between a buffalo milk fresh mozzarella, or a vegan mozzarella that are both wonderful here (of course depending on your diet). and for the pizza crust, i always use my recipe for the best gluten free pizza dough, or, if i’ve run out, i use this frozen dough that is quite good as a backup.

this is our go-to friday night summer pizza pie and i only thought it my duty to share its deliciousness here with you before we say goodbye to summer vacation. i hope you get the chance to make it! happy end of august!

xoxo!



PESTO, BALSAMIC & PEACH PIZZA W/ GARLIC-CASHEW CREAM (GLUTEN FREE)

garlic-cashew cream | makes roughly 1 1/2 cups

  • 2 small heads garlic

  • 1 tablespoon plus 2 teaspoons olive oil

  • 1 cup raw cashews, soaker for at 5 least 5 hours or overnight, drained and rinsed

  • 1/2 cup unsweetened almond milk

  • 2-3 teaspoons apple cider vinegar

  • 1 teaspoon dijon mustard

  • 1/2 teaspoon onion powder

  • salt & pepper

pizza | makes 1 pie/8slices

  • 1 portion of this pizza dough (or pizza dough of choice, roughly 1/2 pound)

  • 1/4-1/3 cup garlic-cashew cream (recipe above)

  • 1 ripe peach, sliced

  • 6-8 ounces mozzarella (if using fresh mozzarella about 2-3 small balls)

  • 2 tablespoons pesto, homemade or store bought

  • 1 cup baby arugula

  • extra virgin olive oil

  • 2 teaspoons aged balsamic vinegar

  • flaky sea salt

  • freshly ground pepper



method

  1. make the garlic-cashew cream. preheat oven to 400°F. cut the tops of the garlic heads to expose cloves of garlic. place the garlic heads in foil and drizzle over the 2 teaspoons olive oil. fold up the foil to make a loose packet, and place in the oven. cook until knife tender, about 30-40 minutes. let cool.

  2. in the container of an upright (preferably high-speed) blender, combine the cashews, roasted garlic cloves, almond milk, 1 tablespoons olive oil, 2 teaspoons vinegar, dijon, onion powder, a few fat pinches salt, and a couple grinds of pepper. blend on high, stopping to scrape down the sides as needed, until the garlic-cashew cream is smooth. taste and adjust, adding more vinegar, salt, and/or pepper if needed. use right away, or store in a resealable container in the fridge (garlic-cashew cream can stay in the fridge for up 1 week.)

  3. make the pizza. place a pizza stone in your oven, and preheat to 500°F.

  4. cut a large piece of parchment paper and place it on your countertop. place the dough in the center, and sprinkle with some brown rice flour. starting from the center, use your fingertips to spread the dough out into a large 10-11-inch circle or oval (the edges may crack a bit, and that's ok, just pinch the dough back together). use your dishtowel, and place it on top of the dough, letting it rise again, for roughly 30 minutes.

  5. trim the parchment paper below your pizza dough, and discard. (if there's too much overhang it can quickly burn, we just need enough for the dough to sit on.)

  6. use a pizza peel (or cookie sheet) to carefully slide your pizza dough (along with its' parchment) onto the pizza stone. par-bake the dough for 6-7 minutes. remove from oven, and use a spoon to spread the garlic cream evenly over top. then evenly spread the peaches over the garlic cream. place in the oven and bake for 5-6 minutes, until peaches have softened. add your cheese of choice, then add dollops of pesto. bake one last time, until cheese is melted and crust is crisp, about 6-8 minutes. remove from oven and top with arugula. drizzle with olive oil, the balsamic vinegar; sprinkle some flaky sea salt, and fresh pepper over top.

  7. slice, and serve hot.


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green & white socca pizza

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GREEN & WHITE SOCCA PIZZA by Lindsey | Dolly and Oatmeal


happy first spring friday! that feels so good good to type :) . even if it’s still chilly, and there’s little-to-nothing sprouting, the beginning of spring feels like such an exciting time - full of possibility and hopefulness. but it’s also a time where you’re still craving something warm and cozy, that’s also light and refreshing. this is where this green socca comes in.

i find socca to be the perfect canvas for about any topping, and for every season. in the winter you can pile it next to a hearty soup or stew; summer it can be served with a big garden salad; autumn paired with roasted vegetables; and spring served with everything green! i’ve been making socca for such a long time that i’m surprised it never occurred to me to bulk its’ nutritional value up by adding a handful of greens to the mix. i’ve been working with a nutritionist here in LA for a while, and her approach to creating a balanced lifestyle is keeping your blood sugar in check. i find that my mind is clearer, when i limit my carb intake. but every few weeks we make pizza, and i if i can sneak everything in a pie that keeps me thriving, and my blood sugar in check (with a few carbs thrown in there) then i’m ok. so here we have it: a socca that’s full of protein, healthy fats (we add olive oil), fiber, and greens!

i love the pure ease in a meal like this. the batter gets thrown in a blender (or food processor), rests for 30 minutes-1 hour. then partially cooked, topped, cooked again, and served. it’s one of those cornerstone meals; whether your’e making it into a pizza, throwing a salad on top, serving it beside breakfast eggs. it has the ability to be whatever you need it to be, for whatever meal you need it for.

but here we’re making pizza, because if fridays and weekends aren’t a good time for pizza, then i don’t know when is! this pizza is topped with a vegan ricotta cheese, wild arugula, shaved red onion, pine nuts, olive oil, chives, and flaky sea salt. i’m not sure what flavor profile i was going for, but it all works out in the end for a seriously tasty combination. i hope you get the chance to make this one, i think you’ll really love it :)

xo!



green & white socca pizza | gf & v

  • while socca batter can be made ahead of time, cooked socca is one of those dishes best served fresh. whenever i reheat leftovers, they tend to dry and disappointing, not inedible, but not the best. so unfortunately this isn’t a pizza i would advise you freeze and reheat.

  • feel free to use whatever toppings you prefer, but i would advise you not to use any cheese that’s too milky or watery, like a burrata for example.

print the recipe

| makes one 12-inch “pie” or 8 slices |

green socca

  • 1 cup chickpea flour (also called garbanzo bean flour)

  • 1/2 cup baby spinach

  • 1/2 cup mixed chives and parsley

  • 1 cup water

  • 4 tablespoons olive oil, divided

  • 1-2 cloves garlic, smashed

  • 1 teaspoon salt

  • fresh ground pepper, to taste

toppings:

  • vegan ricotta or mozzarella (for ricotta i like kite hill brand, and for mozzarella i use miyoko’s brand)

  • 1/4 cup baby arugula, divided

  • 1/4 small red onion, sliced paper thin

  • 1 tablespoon pine nuts

  • olive oil, for drizzling

  • 1-2 teaspoons chopped chives (optional)

  • flaky sea salt



method

  1. in a blender or food processor, combine the flour, spinach, herbs, water, 2 tablespoons olive oil, garlic, salt, and pepper. whiz on high until the batter is a vibrant green color, scraping down the sides as needed. pour the socca batter into a large bowl, and let it rest for 30 minutes-1 hour.

  2. 20-30 minutes before you cook the socca, place a 12-inch cast iron skillet in the center of your oven (rack should be placed in the middle). and preheat oven to 400°F with the skillet inside.

  3. remove the skillet from your oven and pour in the remaining 2 tablespoons of olive oil, carefully swishing it around to make sure it covers the bottom of the pan evenly. then pour in the batter, tilting the pan to spread the batter evenly across the pan. place back in the oven and cook for 8-10 minutes, until cooked through, but not browned.

  4. remove the socca from the oven and turn the heat up to 500°F. top socca with arugula, ricotta, shaved onion, and pine nuts. drizzle the top with some olive oil and place back in the oven (by this time your oven should have come to temp., if not, wait until it has). cook socca for another 5-8 minutes, until edges are browned, onions are soft, and nuts are toasted. remove from the oven and let cool for 5 minutes.

  5. slice the socca pizza into 8 pieces and serve with the remaining arugula, chopped chives, and another drizzle of olive oil. finish the pizza with a sprinkle of flaky sea salt, if desired, and serve immediately.


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The Best Gluten-Free Pizza Dough Recipe! (With only 4 main ingredients) by Lindsey | Dolly and Oatmeal


please excuse the slightly hyperbolic title, but this pizza dough is really good.  and therefore, essential! i've been working on a pared down version for most of the summer, one with fewer, and easy-to-source ingredients.  i grew up eating really good traditional pizza - new york was good for that.  almost every sunday as a kid my dad would bust out his pizza peel and stone, whip up a batch of his mother's tomato sauce, and make 2 pizza pies for dinner.  the sauce was chunky and slightly sweet, and the cheese was a mix of mozzarella and muenster cheese (he maintained that mozzarella would burn too quickly, and the muenster prevented that from happening).  and when i was a little older, and my dad worked in downtown brooklyn, he would pick up a couple of pizza pies from grimaldi's that we would literally inhale as soon as he got home.  suffice to say, i love pizza.

so it's a total bummer (most of the time) when i order a gluten-free pizza from a restaurant.  they're never made in-house, always super gummy - it just seems like there's no heart and soul that goes into making one of those pies. so unless we're out and about, i usually make my own dough.  i developed one for my cookbook a couple years back that uses chickpea flour along with a few other whole grain flours.  and while i've gotten great feedback about it, there's always one constant hiccup for people: the amount of ingredients.  and i totally get it.  if you don't already have a stacked pantry, why buy 4 bags of flours just for pizza dough.  PROBLEM SOLVED, because this dough uses about 4 core ingredients, and that's it!

let's break it all down a bit:

  • i call for fine brown rice flour (i use this brand), because that's what i prefer. if all you have is regular brown rice flour that will work as well. why fine brown rice flour? simply because it has a finer grain, and therefore is a bit more smooth.

  • arrowroot powder/flour. many gluten-free recipes call for potato or tapioca starch, however, i prefer not to use them because they're not as easily digested as arrowroot is.

  • psyllium husk powder. i know, if you've never heard of it, it sounds a bit foreign, but we use it to bind the dough. it is similar to xantham gum in that way, but is more friendly to your digestive tract, and is actually good for you. you can find it at whole foods, in health food stores, and online. this is the one i use, but bigger brands like bob's red mill is now producing it.

  • i use instant yeast packets for this dough, mixed with water, and a teeny bit of sugar to activate it. then there's some olive oil added as well, and that's it! easy-peasy :) as for toppings, i generally stay pretty traditional.

for the red pizza:

  • tomato, shallot, and garlic confit (from this book and this book)

  • for cheese i'm either using this vegan mozzarella or this buffalo burrata

  • homemade spinach-basil pesto with pine nuts

  • extra basil for topping

for the green pizza:

ok, so there it is! everything you need to get started on your gluten-free pizza-making journey!  i sincerely hope you love this recipe! 

big hugs! 



The Best Gluten-Free Pizza Dough Recipe | v

for all recipe notes, see above.ing

| makes 2 large pizza doughs - roughly 8 slices each |

  • 1 1/2 cups water, warmed to 110°-115°F

  • 1 teaspoon cane sugar

  • 1 packet instant yeast (roughly 2 1/4 teaspoons)

  • 2 cups fine brown rice flour, plus more for sprinkling

  • 1 cup arrowroot flour/powder

  • 1 tablespoon pysillium husk powder

  • 1 1/2 teaspoons salt

  • 3 tablespoons extra virgin olive oil



method

prepare the dough

  1. preheat your oven to its lowest temperature. as soon as it's preheated turn it off.

  2. in a wide, shallow bowl, stir the warmed water with the sugar until it dissolves. sprinkle your yeast over top, let it sit while you prepare the dry ingredients (if your yeast doesn't puff up and bubble, start over.)

  3. in a large mixing bowl, whisk together the brown rice flour, arrowroot, pysllium husk powder, and salt. make a well in the center of the flour mixture, and add the proofed yeast and olive oil. use a rubber spatula to incorporate the flour into the wet mixture until a dough forms. use your spatula to form it into a ball. cover the bowl with a clean dish towel. at this point your oven should be warm, if it feels too hot, vent it a bit, opening the oven door for a few minutes. place the covered dough in the warm oven for about 30 minutes, until it has puffed up and nearly doubled in size.

  4. portion the dough into 2 even pieces (if not using both, wrap one in plastic wrap and store in your freezer).

  5. cut a large piece of parchment paper and place it on your countertop. place the dough in the center, and sprinkle with some brown rice flour. starting from the center, use your fingertips to spread the dough out into a large 10-11-inch circle or oval (the edges may crack a bit, and that's ok, just pinch the dough back together). use your dishtowel, and place it on top of the dough, letting it rise again, for roughly 30 minutes.

cook your pizza!

  1. trim the parchment paper below your pizza dough, and discard. (if there's too much overhang it can quickly burn, we just need enough for the dough to sit on.)

  2. place a pizza stone in the bottom third of your oven (if you don't own a pizza stone, turn a baking sheet upside down and place in the bottom third of your oven). preheat the oven and stone to 500°F.

  3. while your oven is preheating, prepare your toppings (see toppings notes above).

  4. once your oven is preheated, par-bake your dough. use a pizza peel (or cookie sheet) to carefully slide your pizza dough (along with its' parchment) onto the pizza stone. cook for 7-9 minutes, until lightly browned and puffy.

  5. remove from the oven, and top with your toppings. place back in the oven until toppings are cooked through, and bubbling. remove from the oven and let cool for a minute or 2, then slice into 8 even pieces.

*frozen dough:  to defrost frozen dough, simply take out of the freezer and allow for it to defrost, let it come to room temperature before your press it out.  then continue on to step 5 of "preparing your dough" above.


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summer socca salad w/ burst tomatoes & roasted zucchini