Amaranth flour Pizza topped with Broccoli

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We start the second full week of our mega marathon in which we showcase protein rich dishes. Last week, I posted about lentils and beans. This week I will post about protein rich vegetables. The most popular ones are broccoli, peas and asparagus. Though some vegetables are seen to be higher in protein than others, the protein is it much with vegetables. So I have tried to include other protein rich ingredients in these dishes to make them truly protein rich.

In this dish, I have replaced half of the all purpose flour with amaranth flour which is not only protein rich but also gluten free. Since this is my first time baking with amaranth flour, I did not want to risk by replacing the all purpose flour entirely. But with these amazing results, I am confident of baking with 80% amaranth flour next time and the balance with wheat or all purpose flour. If you want a gluten free pizza, you can use this recipe and take 80% of total flour as amaranth and for the balance use tapioca flour. If tapioca flour is not easily available for you, simply buy tapioca pearls (sabudana) and run it through a mixer and pass it through a sieve. Tapioca flour is ready for you.

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For this recipe, I took my usual pizza base recipe and modified it. I was initially skeptical about topping a pizza with broccoli but then I saw many recipes online that steam the broccoli and use white sauce with broccoli rather than the usual red pizza sauce. So I decided to follow suit and even my pizza hating family loved it. Since I wanted to get my daughter to eat it, I made the base thinner and got two medium sized pizzas even after halving the recipe. So set your doubles aside and try this easy and protein rich pizza. I have two recipes for the white sauce which I use for pastas. One is using the traditional method and stirring it in a pan while the other is a microwave quick fix. You can use either recipe to make the white sauce.

Recipe adapted from here

Protein – Broccoli and Amaranth flour

Makes 2  7″ pizzas

WHAT WE NEED

For the base

All purpose flour          1 cup

Amaranth flour             3/4 cup

Instant yeast                   1 1/2 tsp 

Sugar                                1/2 tsp

Warm water                    1/2 cup + 2 tbsp

Salt                                     3/4 tsp

Oil                                       2 tbsp

For the topping & sauce

White sauce                      3/4 cup

Broccoli                              1 cup

Chilly flakes (optional)   

Salt

Mixed herbs (optional)                

WHAT TO DO

  • Mix all the ingredients for the base together till there is no dry flour left 
  • Knead the dough on a lightly floured surface for 5-6 minutes
  • Transfer the dough to a greased bowl 
  • Cover and set it aside till it increases in volume
  • The dough will take around 1 and half hours to expand about 60-70%. Since we have amaranth flour in it, it won’t double easily. But I found this level of expansion satisfactory for making the pizza
  • Steam the broccoli in hot water for 5-6 minutes 
  • Drain the water and mix it with salt and chilly flakes, if using 
  • Preheat the oven to 200C
  • Divide the dough into 2 or more parts as per your requirement
  • Roll each piece of dough into a circular shape to a thickness of your preference
  • Transfer it to a greased baking tray
  • Spread the white sauce on it leaving an inch at the edges
  • Place the broccoli florets on the sauce and sprinkle some mixed herbs, if using
  • Bake for 18-20 minutes or till the ends start browning
  • Take it out of the oven, divide it into 6 or 8 slices
  • Enjoy!

NOTES

  1. If you are using active dry yeast instead of instant yeast, then you need to mix the yeast, warm water and sugar and set it aside for 5 minutes or till it starts bubbling and turns frothy. Add the oil and salt next and finally the flours and mix well
  2. You can include other vegetables like mushroom and corn along with broccoli 
  3. You can also top it with cheese if you like. I thought this was flavourful as it is and did not need the cheese. If you are topping it with cheese then broil the pizza for a couple of minutes before removing it from the oven for it melt and turn light brown

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This is my post for the Mega Marathon for the theme, ‘Protein Rich Dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Broccoli Almond Soup

My usual mantra is ‘if there is broccoli in the dish, then I love it’. Love at first taste happened about 15 years ago at Mainland China when I slurped on broccoli soup and I have been hooked ever since. 

Everytime I buy broccoli, I plan to make a soup but invariably there is pasta or pulao night when I don’t have sufficient veggies and my broccoli is sacrificed at the altar. When is a better time than Soup month to fulfill my slurpy dreams? I found this wonderful recipe with broccoli and almond. My version has more broccoli and less almond but is a blissful experience for sure. So here goes –

Serves 3

Recipe adapted from here

WHAT WE NEED

Almonds                12

Olive oil                  2 tbsp

Garlic                      4 pods

Onion, large          1

Broccoli                  1 large head 

Vegetable stock    2-2 1/2 cups

Salt & Pepper

WHAT TO DO

  • Soak the almonds in water for about 15 minutes till the skin loosens itself.
  • Peel the skin off and toast it lightly till it starts browning. Set aside a 
  • Heat oil in a saucepan 
  • Chop and add garlic and onion and fry for a minute or two
  • Discard the large stem from the broccoli and break the rest into large florets
  • Add the broccoli to the saucepan and cook for about 5 minutes
  • Add the vegetable stock and salt and bring it to a boil
  • Then simmer and cook till the broccoli is fork tender. It shoul take around 10 minutes
  • Add the almonds after keep aside one or two for garnish and cook for about 5 minutes
  • Let it cool slightly and puree the mixture into a smooth soup
  • Check and adjust for salt and add pepper
  • Garnish with the remaining almonds
  • Enjoy!

This is my post for the mega marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68



Moroccon Spaghetti kinda sorta….

  

First my disclaimer – I have never had moroccon spaghetti before. So I have no clue as to how it’s supposed to be. I found this awesome recipe in this book called – Accidental Vegetarian. There are some pretty interesting and new combinations in this book.

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And the second disclaimer is that I haven’t stayed true to the recipe from the book either. It was to have chickpeas and flaked almonds which I substituted with broccoli and ground almond all because I had to finish that spaghetti staring at me in the pantry.

So here goes –

Serves 3

Spaghetti                 300 gms

Olive oil                    1 1/2 tbsp

Onion                        1

Garlic                        3 cloves

Broccoli                    150-200 gms

Cherry tomatoes    10-15

Almonds                    5-6

Cinnamon, ground 1 tsp

Cumin, ground        1 tsp

Ginger, ground         1 tsp

Cloves, ground         1/2 tsp

Salt & Pepper
WHAT TO DO

  • Cook the spaghetti as per packet instructions .
  • Finely chop onion, garlic, broccoli and cut the tomatoes into halves.
  • Heat oil and add the onion and garlic. Cool till soft
  • Add the brocolli, cinnamon, cumin and tomatoes and cook over medium heat for around 10 minutes till they are completely cooked
  • Add salt and pepper and almonds and mix well.
  • Add the cooked pasta and mix to combine.
  • Enjoy!

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NOTES

  1. Optimal tip – garnish with parsley or mint leaves or some ground almond.

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This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.