Puddings & Desserts
Vegetarian & Vegan
I was just about to head for the shops to restock with food after being marooned indoors for days, when it started snowing hard again… So lunch had to be rustled up with what was already here - and it turned out to be delicious!
For the base, I used chickpea flour (also sometimes called gram flour), which has a pleasant nutty taste, baking powder and some chopped thyme. Pour in a the olive oil and about 125ml warm water, and mix with your hands until it forms a dough (add a little more water if too dry). Squash down on a floured surface to make two rough circles.
Fry some sliced mushrooms, then season a tub of ricotta with plenty of salt, pepper and a little Dijon mustard (or you could use pesto), then spread over the bases. Slice the cooked potatoes and scatter over with the mushrooms and some chopped rosemary. Drizzle with olive oil then bake at 220C (fan oven) for about 15 mins until nicely golden.
You could use soft cheese in place of the ricotta (Philadelphia with Garlic and Herbs would be perfect).