ONE-SHEET GLUTEN FREE PIZZA BUFFET

Serves 4-6

For the pizza dough

200g gluten-free plain flour

205g Greek yoghurt (or any thick, plain yoghurt)

Pinch of salt

For the pizza sauce

140ml passata

1 tsp garlic-infused oil

2 tsp dried oregano

Salt and pepper

For the toppings (examples!)

125g mozzarella (I usually use grated but sliced is good too)

6 slices of pepperoni

1 slice of honey roast ham and 1 pineapple ring, diced 4-5 slices of brie and 1 tbsp

Parmesan

Fresh basil leaves (optional) l Preheat the oven to 240ºC or as hot as your oven will go if it won’t reach these temperatures. l In a large mixing bowl, add the flour and Greek yoghurt (give it a good stir before using). Mix thoroughly using a spatula to ensure there’s no hidden clumps of yoghurt-coated flour. As it starts to come together, use your hands to bring it together into a slightly sticky ball. l Knead the dough briefly in the bowl until it’s smooth, combined and no longer sticky. Transfer the dough to a large sheet of non-stick baking paper that’s comfortably larger than your baking tray. l Lightly flour your rolling pin and roll out the dough to a large rectangle shape, aiming for a 1mm thickness - ensure it’s nice and even and not thicker or thinner in certain areas. Reflour your rolling pin as necessary to stop it from sticking. l Use the baking paper to lift the rolled out dough onto a large baking tray. Form a crust around the dough by folding the dough over at all the edges to create a 1cm overlap, then gently press it down. l To create your pizza sauce, combine all of the ingredients for the sauce in a small bowl. Spread the sauce onto your base, right up to the crust. Top with cheese and a mixture of your toppings. l Place into the preheated oven for 10-15 minutes or until the cheese is nicely browned and golden. As the oven is super hot (like a pizza oven would be), make sure you keep an eye on it for the last 5 minutes or so. Use the baking paper to lift the pizza onto a flat surface and cut into 12 small slices or 6 large slices. Finish with some fresh basil leaves and serve immediately.

BECKY EXCELL is a #1 Sunday Times best-selling author of 4 gluten free cook books. See Becky in the La Española Chefs Theatre on Saturday 24 June at 3pm

Pasta E Ceci

Serves 4

400g pasta – I prefer tubes or shells here as they hold the chickpeas

2 tbsp olive oil

4 cloves garlic, thinly sliced 1 tbsp fresh or 1 tsp dried rosemary (optional), chopped if fresh

1 tsp chilli flakes (optional)

4 tbsp tomato paste

2 cans chickpeas salt l Start by bringing a large pan of water to a boil and season liberally with salt. Add your pasta and cook according to packet instructions. l Heat another pan over a medium-high heat and add your olive oil. Once the oil starts to shimmer, add your garlic, along with your chilli flakes and rosemary if using. Cook until fragrant, about 30 seconds, before adding your tomato paste. Cook your tomato paste until the colour goes from a bright red to a brick red. l Add your chickpeas to the pan with the tomato paste, along with 250ml of water. Season with salt, approx 1tsp, and bring to a simmer. l Once your chickpeas are at a simmer, use the back of a fork to lightly crush about a quarter of the chickpeas. This will help to release some starch, which in turn will thicken the sauce. Lower the heat to a bare simmer while you wait for your pasta to finish cooking. l Once your pasta is fully cooked, drain it, reserving some of the pasta water. Add the pasta to the chickpeas and stir to combine. This is intended to be a very saucy pasta, almost broth like, but add some of the pasta water if the sauce seems too thick. Serve and enjoy.