Brezglutenski pizza žepki / Gluten-free pizza pockets (English below)

pizza pockets whateveryourpantry 000
Tokrat sem sicer želela objaviti recept za kruh z vsem pripadajočim tekstom vred, a je vikend bil natrpan in stresen, zato se mi je kot nalašč v misli vsiljeval ta enostaven, a tako zelo praktičen recept za pizzine žepke, ki so s pečenjem vred lahko pripravljeni v 40-45 minutah. Real deal za hektične dni! Mimogrede, čeprav bo to del teme o pečenju z brezglutenskimi mokami: brezglutenski izdelki se najbolje obnesejo, če mešamo več vrst moke. Jaz kot vezivo v tem receptu uporabljam indijski trpotec ter laneno seme, a se da tudi brez njiju (oz. brez ene od te sestavin; masa bo morda le malo bolj drobljiva).

BREZGLUTENSKI PIZZINI ŽEPKI (za 2 lačni ali 4 ne-tako-lačne osebe)

Sestavine za testo:
100 g čičerikine moke
100 g prosene moke
100 g ajdove moke
¼ žličke indijskega trpotca (lahko tudi izpustimo)
1 žlička mletih lanenih semen
2 žlički popraženega sezama (po želji)
½  žličke soli
Poljubne začimbe, npr.: origano, majaron, bazilika, poper, mleti česen in čebula, paprika, kajenski poper
2 žlici prečiščenega masla ghee (ali navadnega masla, ali kokosovega olja)
1,5 dl mlačne vode (po potrebi več)

Sestavine za nadev: (poljubni dodatki za pizzo, denimo)
¼ pločevinke paradižnikovih pelatov
1 žlička paradižnikove mezge
2 žlici posušenih paradižnikov
2 pesti parmezana
1 sveža čebula
nekaj lističev pršuta
mešanica začimb: sol, poper, majaron, origano, bazilika, timijan, kajenski poper

Postopek priprave:
Pečico segrejemo na 200°C.
Stopimo ghee.
Vse suhe sestavine za testo (moke, indijski trpotec, semena) z začimbami vred na hitro premešamo, nato pa jim postopoma dodajamo stopljeno ghee maslo ter vodo, dokler se masa ne sprime skupaj. Jaz jo običajno gnetem kar z rokami, da se pa tudi s kuhalnico. Če se bo masa na prvi pogled zdela prevlažna, bo to zato, ker semena indijskega trpotca potrebujejo nekaj časa, da vsrkajo vlago.
Maso zato za nekaj minut (ponavadi zadošča že 10-15 minut, ravno dovolj, da pripravimo nadev) postavimo v hladilnik, z njo bo veliko lažje delati, če bo rahlo ohlajena. (Če se nam mudi, lahko ta korak tudi izpustimo.)
Če je masa nato še zmeraj preveč lepljiva, jo pomokamo z nekaj dodatne moke, prav tako pa pomokamo površino, na kateri jo bomo razvaljali. Če je presuha in se drobi, dodamo malo vode.

Dober trik za delo z brezglutenskim testom je, da maso, ki jo želimo razvaljati, položimo bodisi med dva kosa papirja za peko ali pa med papir za peko in kuhinjsko krpo. Masa se na te površine običajno ne sprime.

Ko testo razvaljamo do želene debeline, ga posipamo s poljubnim nadevom za pizzo. Ob enem robu pustimo nekaj prostora, da bo pizzo lažje zviti v rolado. Sama sem za nadev uporabila klasične sestavine: ¼ pločevinke pelatov, paradižnikovo mezgo, nekaj posušenih paradižnikov, nekaj rezin pršuta, parmezan in eno svežo čebulo. Vse skupaj še dodatno začinimo. Pizzo razrežemo na kolobarje.

Nadevano pizzo previdno zvijemo v rolado in pečemo približno 20 minut na 200°C. Če se nam pizza po 15 minutah že zlatorjavo zapeče, lahko temperaturo proti koncu pečenja znižamo na 175°C.

P.s.: Pizzo lahko seveda pečemo tudi na klasičen način, brez zvijanja v rolado. V tem primeru testo (brez nadeva) pečemo v predhodno segreti pečici 10 minut, nato pa skupaj z nadevom še dodatnih 10-15 minut.

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I was asked to write something in English as well and I have to admit that I would really like to translate everything to English, but I’m constantly in lack of time and I don’t want that the quality of texts suffers. I actually wanted to share a recipe for gluten free bread this time, but my weekend was hectic and this practical recipe for pizza pockets kept running through my mind. It can be done in 40-45 minutes (or even less without the chilling). A real deal for busy days!

GF PIZZA POCKETS

For the GF pizza-crust:
100 g chickpea flour
100 g buckwheat flour
100 g millet flour
¼ teaspoon Psyllium husks
1 teaspoon ground flaxseed
2 teaspoon sauted sesame seeds (optional)
½ teaspoon salt
2 Tablespoons ghee (or regular butter or coconut oil)
1,5 dl lukewarm water
Seasoning: basil, oregano, marjoram, pepper, cayenne pepper, red peppers, ground garlic and onion

Toppings: whatever you like (for example):
¼ can of crushed tomatoes
1 teaspoon tomato concentrate (paste)
2 Tablespoons sun-dried tomatoes
2 handfuls grated cheese (such as parmesan)
Prosciutto slices
1 onion (chopped)
Seasoning: salt, pepper, marjoram, oregano, basil, thyme, cayenne pepper

Instructions:
Preheat oven to 200°C.
Melt the ghee.
Combine all dry ingredients (flours, ground flaxseed, Psyllium husks, sesame seeds) with the seasoning, then slowly add melted ghee and some water until the dough comes together.
I usually knead the dough by hand, but a wooden spoons can be used as well.
Place the dough in the fridge for 10-15 minutes, because it will be easier to work with. (You can also skip this step if you’re in a hurry.)
Roll the dough with a rolling pin or use your palms and fingers.
If the dough is too sticky, use some extra flour (for the dough and the surface you’re working on), if it’s too dry, add some more water.

Hint: Try to work with a parchment paper and a kitchen towel if the dough will be hard to work with. And remember: be patient, it’s a gluten free dough.

Once we have the dough we’re happy with, we can add the toppings. The topping possibilities are as broad as your imagination. Tomatoes, cheese, vegetables, ham, you name it.
Roll up the dough lengthwise and slice the roll into 10-12 rounds.
Bake in the center of the oven for about 20 minutes on 200°C or until golden brown. Towards the end of your baking you maybe want to lower the temperature to 175°C so that the crust won’t be overbaked.

P.s. We can use this recipe to make a regular pizza (crust) – without rolling up the dough. In this case I would recommend to pre-bake the dough (withouth the topping) for 10 minutes (on 200°C) and then for another 10-15 minutes with the topping.

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pizza pockets whateveryourpantry

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