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Pancetta, Squash & Sage Pesto Farinata Pizza

Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Low Carb
Author Vicki Montague - the Free From Fairy

Ingredients

  • For the Farinata base:
  • 150 g chickpea flour check it's gluten-free
  • 250 g water
  • 2 tbsp extra virgin olive oil plus extra for cooking
  • Lots of black pepper
  • 1/4 tsp sea or rock salt
  • Fresh rosemary and thyme a couple of sprigs of each - finely chopped
  • For the pesto:
  • Handful of sage leaves
  • Handful of walnuts
  • 1 - 2 tbsp nutritional yeast you could use parmesan if you didn't avoid dairy
  • Juice of half a lemon
  • Extra virgin olive oil - enough to make a paste
  • For the butternut squash puree:
  • 1 small butternut squash
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Pancetta or bacon chopped into small pieces and fried until crisp

Method

  1. Pre-heat the oven to 200 degrees c (180 degree fan)
  2. For the farinata:
  3. Place all of the ingredients into a bowl of large jug and beat well until few lumps remain
  4. Put a large (30cm diameter) oven-safe frying pan on a medium-heat hob with a large glug of oil. I added a silicon liner (or parchment paper) too to make it easier to get the farinata out when cooked
  5. Pour the batter into the pan once it's hot, then transfer to the hot oven
  6. Bake for 20 minutes then remove from oven, flip over and bake for a further 20 minutes
  7. For the squash puree:
  8. Chop the squash in half lengthwise and scoop out the seeds
  9. Chop into rough pieces and place on a baking tray
  10. Drizzle with a little olive oil, turn the pieces to coat in oil and place in the oven with the farinata
  11. Bake for around 25 minutes (depending on the size of the pieces) until very soft
  12. Remove from the oven and place in a blender or food processor to make a puree. Season with salt and pepper
  13. Meanwhile make the pesto:
  14. Place all the ingredients into a hand-held chopper (small food processor) and whizz until fairly smooth. Use enough olive oil to create a consistency that you like (there is nothing specific about making pesto)
  15. Once the farinata has been baked, transfer it to a serving dish. Spread with the butternut squash puree, scatter with fried pancetta or bacon and dollop small drops of the sage pesto at random intervals
  16. Eat hot or cold