If it seems like I am on a gluten-free pizza quest, it is entirely coincidental. When I want pizza, I eat real pizza (or make it at home). But I do love different bases for different toppings. This week it was the turn of chickpeas flour, in an effort to use up the different flours I buy, experiment with once and then sit in my pantry until I happen to remember them.
Category: Food & Entertaining
At every birthday party I ever attended as a child, Italian mothers invariably served the same staples: salatini (tiny puff pastry rolls filled with either ham and cheese or anchovy paste); panettone salato (a dome-shaped tower of different sandwiches purchased at the pasticceria that had its monopoly for years); and my favorite, la pizzetta.
Let’s make one thing clear: I excel at baking and pastries but I am not a bread guru. In fact, the two techniques stand quite apart, requiring different skills and different mindsets. I make loaves, focaccia and quick breads on a semi-regular basis but I am not entirely sure you should follow my bread-making advice. There are much more qualified people.