Quinoa flour fugazzeta

Serves 2-4 Starters and mains

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Method

Put the milk and 175ml water in a pan and heat until warm, then transfer to a small bowl, stir in the honey and whisk in the yeast. Set aside for around 5 minutes until slightly bubbly.

Sift the quinoa flour and cornflour into a large bowl and mix in the yeast mixture followed by the salt and 1tbsp of the oil. Tip on to a clean surface and knead for 5 minutes until elastic, then bring the dough into a ball. Pour a little extra oil in the bowl, add the dough, cover and leave in a warm place for around 1 hour.

Meanwhile, soak the onions in cold, lightly salted water for 20 minutes. Drain well and pat dry with kitchen paper.

Heat a large pan, add 4tbsp oil and fry the dry onions for 8 minutes until soft and slightly golden. Transfer to a tray to cool.

Preheat the oven to 210C/ 190C F/Gas 6. Tip the dough on to a work surface and cut in half, then form each piece into a smooth ball. Put the remaining 2tbsp oil in a 22cm pizza pan or heavy iron ovenproof pan. Put 1 ball in the centre and push it out evenly to the edges of the pan.

Bake for 5 minutes, then arrange the mozzarella slices over the dough. Mix the oregano and pul biber with the Gruyère and sprinkle half over the mozzarella along with a third of the Italian hard cheese.

Dampen the edge of the dough a little. Oil a clean work surface and roll out the remaining dough to fit the baked dough. Place on top of the dough in the pan and seal the edges together.

Top with the remaining Gruyère and the onions and finish with the remaining Italian cheese. Drizzle a little oil over and bake for 20 minutes. Lower the oven to 190C/170C F/Gas 5, add the olives and bake for 10-15 minutes until golden and crispy, covering if the onions over-brown. Serve with salad.

This recipe featured in the May 2022 issue of Food and Travel. To subscribe today, click here.