Spelt Pizza with Caramelized Onion, Artichokes and Chard

December 13, 2007

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]  

 

pizzawhole2.jpg Those of you who live in the GTA will be familiar with Il Fornello: the hip, alt-chic series of restaurants that seem to be able to satisfy all palates.  Besides fabulous pizza baked in wood-burning ovens, this contemporary Italian resto also provides a wide variety of dishes for those of us sensitive to wheat, gluten, or dairy. In other words, it’s the perfect weekday dinner out for me and my HH:  he gets to have the Chicken Asiago (chicken breast stuffed with spinach/asiago mix), while I get to have my alternative pizza. We eat, we enjoy, we laugh about how my dinner costs $6.85 and his is $42.50 (okay, well, I laugh).

For years, my favorite pizza at Il Fornello was the “make your own”:  start with a crust of your choice (in my case, spelt, of course), then add your pick of toppings from their list.  Despite my best intentions to break free of old habits, I inevitably choose the same old, same old, consisting of roasted garlic, hot peppers, kalamata olives, tomatoes, and either spinach or roasted eggplant.  If I’m really hungry, I’ll add some sliced onion or capers to the mix.

Finally, after staring at the list of crust ingredients just about every time I ate there for a few years, at least, I thought, “why don’t I just try to do this at home?”  It seemed eminently achievable, given that (a) it was spelt, my flour of choice; (b) there was no dreaded yeast in the crust; (c) it was thin-crust, my preference; and (d) sometimes, you just want to have pizza at home.

So I took the basic list of ingredients from the restaurant menu, omitted a couple (such as the millet, which just didn’t seem necessary), changed another (subbed agave for honey), then played with the proportions.  What I came up with was the following crust, ridiculously easy, totally yummy, and great for a pizza night when you’re snowed in at home. Because I’m basically a lazy cook (I may have mentioned that before), there’s no rolling or throwing into the air required.  Oh, and it’s also great for breakfast the next day.

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

pizzaslice.jpg

Spelt Pizza with Caramelized Onion, Artichokes and Chard

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

4 Responses to “Spelt Pizza with Caramelized Onion, Artichokes and Chard”

  1. imagineannie Says:

    Oh. Yum. And I have some spelt in the freezer!!

  2. Ricki Says:

    Sally,

    Thanks–it was! (Even for breakfast).

  3. Ricki Says:

    Annie,

    Get that spelt out and start stirring–it’s sooo easy. I’ve made it with a regular tomato base, too, but I think I actually like this version more (though I suspect the greens might remind you too much of those “other” greens on buffet tables–limp and wet–so you might prefer to substitute something else there!)😉


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