Gluten-free Otway Artisan Pizzas

We recently did some recipes for the Gellibrand River Blues and Blueberry Festival using Otway Artisan products and I think they gained their new number one fans. When the delightful Justin and Boz asked us to develop some more recipes using their products we jumped at the chance. I’m a massive bread lover and, like many people, I often assume that a gluten-free product won’t be as good as a fresh piece of crusty wheat sourdough. Otway Artisan is the only one who has managed to prove me wrong. Their breads and pizza bases are heavenly, like a delicious cloud encased in a crunchy shell.

Broccoli Pesto Pizza & Mushroom and Creme Fraiche Pizza_preview

My family were more than happy to be taste testers for this one. My husband used the word ‘perfection’ when I asked for feedback on the mushroom pizza, although he might be a little bit biased. My Dad, who hates broccoli, happily devoured the broccoli pesto pizza. I’m not sure he even knew it was broccoli. Just like with kids, sometimes you have to hide the veg.

Broccoli Pesto Pizza & Mushroom and Creme Fraiche Pizza2_preview

To stock up on products from Otway Artisan, take a day trip to the gorgeous small town of Birregurra (135km southwest of Melbourne). Not only is it home to the best gluten-free bakery (as voted by Soph and I), but also other delicious local produce and gorgeous homeware stores. Trust me, it’s a drive well-worth taking!

Em xx

Gluten-free Broccoli Pesto Pizza

Makes 2 large pizzas

Broccoli Pesto Pizza.5_preview

Ingredients

  • 2 Otway Artisan gluten-free pizza bases
  • 1 cup (or to taste) garlic and herb passata
  • Florets of ½ head of broccoli
  • 1 clove garlic
  • ½ lemon, juiced
  • ½ cup extra virgin olive oil
  • 1 tablespoon pine nuts
  • 50g parmesan
  • 20 large basil leaves
  • Salt and pepper
  • 200g (or to taste) fresh mozzarella
  • Extra basil leaves, roasted cherry tomatoes and rocket to serve (optional)

Broccoli Pesto Pizza_preview

Method

Preheat the oven to 200°C.

Place the pizza bases on a pizza or oven tray and spread with passata.

In a food processor, blend the broccoli, garlic, lemon juice, olive oil, pine nuts, parmesan and basil leaves until well-blended but with small chunks. Season with salt and pepper.

Place small spoonfuls of the pesto over the pizza bases. Tear the mozzarella and place over the pizza bases.

Bake for about 15 minutes or until golden brown. Top with extra basil leaves, cherry tomatoes and rocket to serve.

Enjoy!

 

Gluten-free Creme Fraiche and Mushroom Pizza

Makes 2 large pizzas

Mushroom and Creme Fraiche Pizza.3_preview

Ingredients

  • 2 Otway Artisan gluten-free pizza bases
  • 300ml creme fraiche
  • Drizzle of olive oil
  • 300g mixed mushroom
  • 10 sprigs thyme
  • 5 sprigs oregano
  • 50g prosciutto
  • 200g (or to taste) fresh mozzarella

Mushroom and Creme Fraiche Pizza_preview

Method

Preheat the oven to 200°C.

Place the pizza bases on a pizza or oven tray and spread with creme fraiche.

Place a fry pan over medium heat and add a drizzle of olive oil. Fry the mushrooms with the thyme and oregano leaves until just softened. Season with salt and pepper.

Place the mushrooms evenly across the pizza bases. Tear the prosciutto into small pieces and add to the pizza bases. Tear the mozzarella into chunks and place this on top also.

Bake for about 15 minutes or until golden brown.

Enjoy!

 

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