Whole Grain Spelt Pizza Crust

spelt pizza crust 01 Whole Grain Spelt Pizza Crust

I wanted to make a whole grain pizza, which by the way, I never have done successfully before. So, I decided to go straight to the source. The man! One of the most popular Italian chefs in the world… Mr. Mario Batali. And of course viola, he hooked me up and oh yeah, it turned out oh so yummy.

I’m giving full props to the man because I just substituted spelt flour for the all purpose he uses. The consistency of your crust will depend on how thick or thin you wanna shape it. The thicker you go the more bread like it will actually be.

spelt pizza crust 02 Whole Grain Spelt Pizza Crust

Sign Up for GreenChefs Bite This Daily Foodie Inspiration Emails
Continue Reading / See Additional Photos

A Fig, Hazelnut Pizza with Caramelized Onions and Yes Basil Sauce By GreenChefs Golubka

fig hazelnut pizza golubka 01 A Fig, Hazelnut Pizza with Caramelized Onions and Yes Basil Sauce By GreenChefs GolubkaPhotography Golubka

The other day, we were taking a walk on the beach and recollecting our many summers spent on the Black Sea shore. Sochi (where the 2014 winter Olympics will be held) was where we usually stayed with family, in a charming old house. Whole days were spent on the beach, bathing in the gentle water and soaking up the sun, completely content. Summer in Sochi is truly magical, with warm windless days, chilly evenings, fireflies, and water temperatures that are refreshing yet welcoming. And that is where we got our yearly dose of figs. In our hometown, figs were a rarity – expensive and shipped from afar. But Sochi was a different story. Come the “velvet season”, at the end of August, and the many fig trees in the streets and backyards exhibited the plump fruit. For some unknown reason, the locals did not care for them. So we became fruit thieves in neighbor’s yards, justified by the fact that the figs would go to waste without our rescue. It’s a known fact that the less the time between harvesting and eating, the better the flavour. And freshly picked, those figs tasted like honey, and their sweetness lingered on our lips all season long.

The other true jewel of those times in Sochi was hazelnut. Hazelnut trees were abundant and beautiful with their trios of ready to pick nuts hidden in green cocoons. We would take bags of freshly harvested hazelnuts to the beach and crack the nuts with smooth sea rocks. They made for an unforgettably tasty snack. Folk medicine is rich with tales of the nut’s healing powers. In fact, one such remedy calls for the mixture of figs and hazelnuts to be taken at the end of the meal to aid digestion.
Now that figs have come into season, we decided to build this pizza around them with the addition of hazelnuts, caramelized onion, and basil sauce.

fig hazelnut pizza golubka 02 A Fig, Hazelnut Pizza with Caramelized Onions and Yes Basil Sauce By GreenChefs Golubka Continue Reading / See Additional Photos

Sun Dried Tomato, Basil and Olive Tart By GreenChefs Golubka

sun dried tomato basil olive tart raw recipe 01 Sun Dried Tomato, Basil and Olive Tart By GreenChefs GolubkaPhotography Golubka

Before falling in love with raw food, I went through a vegetarian phase, which lasted for several years. My kitchen shelves are still stocked with lots of inspiring cookbooks from that time. One of my favourites was New Vegetarian Food by Christine McFadden. It had a number of smart, tasty recipes that I kept coming back to, and this tart is a tribute to one of them. A sun dried tomato, basil and olive tart.

Let me just say that the recipes for both the original and raw variety of this tart are very close to my heart.
The former reminds me of the time when I just became interested in whole foods. It brings me back to those first few exciting years in the kitchen, when I discovered that nourishing food is also versatile and delicious.
The latter is a source of personal culinary achievement. I love it when a recipe that I’ve been daydreaming about comes together just the way I imagined. This raw tart tastes almost exactly like the original, or maybe even a bit better.

Of course, the original recipe calls for ricotta and parmesan cheeses, eggs and butter. After some brainstorming and careful estimations, I came up with this little tribute, and we loved it on the first try. It’s wonderfully creamy, with a subtly spiced crust, and bits of basil, sun-dried tomatoes and black Cerignola olives spread all throughout.

Luckily, it’s the season of fragrant, local & organic tomatoes here in Florida – just in time to garnish and bring some sweetness to the plate.

I made several tarts of different sizes, as I usually do with any kinds of tarts, pies, or quiches. There were individual, baby ones for Paloma and for bringing to lunch at work, and bigger ones for the whole family. I also discovered that the tart holds very well in the refrigerator for several days, unlike many other raw dishes. In fact, it becomes even better after it sits and all the flavours become integrated.

sun dried tomato basil olive tart raw recipe 02 Sun Dried Tomato, Basil and Olive Tart By GreenChefs Golubka Continue Reading / See Additional Photos

G Living1
Find us on Google+