If you like NY or Spago pizza, you will like this recipe. * ** You don't need to roll out any dough.** You will need a cookie sheet, blender, egg beater and the ingredients listed below.* Though the recipe may look cumbersome, it's not.*

Serving Size: * * * * * * 8
Calories Per Slice:* 160


Baked Panisse With Sun Dried Tomatoes & Olives
Adapted from The New Mayo Clinic Cookbook


1)* In a blender, combine the following:

*** 1 3/4 c. any grain flour, ie.* kamut, chickpea, quinoa, spelt*
*** 2 c. plain soymilk
*** 1 c. chicken or vegetable stock
*** 1 tbsp. extra virgin olive oil
*** 3 garlics, crushed
*** 1 tbsp. of chopped fresh herbs, ie. thyme, oregano or basil
*** 1 tbsp. freshly ground mustard
*** 1/2 tsp. salt
*** 1/4 tsp. freshly ground pepper


2)* In a separate bowl,* beat 3 egg whites until foam peak.*** Egg whites will foam up faster when the eggs are at room temperature,* when they are beaten in a copper or steel bowl, and when they are fresh. ** If you don't have a steel bowl, a small steel sauce pan will work.*** To test if your eggs are fresh, put the eggs in a bowl of water.* If they sink, they are fresh.* If they float, they are not.*

Questions and Answers - Why do some eggs float? How To Tell A Bad Egg, Fresh Eggs vs. Old Eggs

3)* Pour the blender mixture into a bowl and gently fold in the egg whites. * In other words, mix the egg whites into the blender mixture. * Let the mixture stand at room temperature for 1 hour.

4)* Line the cookie sheet with parchment paper so that it's easier to clean.** Pour mixture onto a cookie sheet and bake the crust* for 15 minutes at 425F or until the edges are lightly brown.

* White or whole wheat flour will work.* White and whole wheat flour contain gluten, which many people have difficulty digesting.** Also keep in mind there is very little nutritional value in white flour.*


TOPPING

1 tsp. extra virgin olive oil
1/2 onion, minced
1/4 tsp. chopped olives
1/4 c. sun dried tomatoes (I used Trader Joe's Bruchetta sun dried)
2 tbsp. grated Parmesan or mozarella
2 tbsp. fresh chopped parsley
1/2 c. chopped or sliced mushrooms


5) While the panisse is cooling, heat oil & cook onions until soft.* Add the olives and tomatoes and cook an additional minute.* Remove from heat.* Spread mixture onto baked panaisse.** Sprinkle some Parmesan.** Bake an additional minute, until the cheese has melted.* Top with some fresh chopped parsley.

I would love to try this but I think I would get loss!

Tanae,

You can do it.* Try it. *

Thanks for the egg tip, I've got some eggs in the fridge that are a little past their date & I wasn't*quite sure about them, now I have a*tool (other than break & sniff!)
*
I'd like to try this recipe, but honestly, I don't*have the patience for beating eggs til they have peaks & the rest of the process for making*homemade crust... but I could replace the home made crust with the readymade type that comes in the shrink wrap*(no good quality crust for the lazy at heart)

What an interesting recipe!! Thanks!!