The garden is finally in and some of our summery produce is arriving. The Northeast has been excessively cold this year and our spring has been quite delayed. Peaches were finally in season at the grocery store this week and I couldn’t wait to make something succulent and summery. Grilled peaches came to mind on a creamy macadamia nut cream with a flatbread crust. Savory and sweet combined. I pre-make flatbreads that can be used for pizza crusts, as tortillas or even a flatbread. They can be frozen to pull out for a quick meal. The recipe for a garlic flatbread can also be found in The Anti-Inflammatory Kitchen Cookbook. This recipe is dairy free, vegan, low-histamine, anti-inflammatory, low in sugar and delicious!
Grilled Peach, Macadamia Nut Cream & Basil Pizza
Recipe makes 4 pizzas
Active Time: 30 minutes
2 1/2C 1:1 all purpose GF flour mix or 1C white rice flour, 1C tapioca flour, 1/2C brown rice flour and 1/2 tsp xantham gum
pinch of salt
3 Tbs extra light olive oil + 2 Tbs for cooking
1/2C water (use more or less so the dough comes together into a firm ball)
To make the crusts, mix flour, salt, 3 Tbs extra light olive oil and water. Add more or less water to make a firm ball.
Preheat a medium skillet over low-medium heat. Add a drizzle of olive oil. Break the dough into 4 balls. Press ball out into a flat tortilla shape about 1/3 inch thick on a board floured with tapioca flour. I use a pot lid to cut out a perfect circle from the dough.
Add flatbread to pan, cook about 2-3 minutes or until slightly golden brown and drizzle top of the flatbread with olive oil before flipping. Flip and cook for another 2-3 minutes on the other side. Let cool on a plate and repeat with the remaining dough. Set aside. If you have extras these freeze well in a gallon freezer bag.
Macadamia Nut Cream Filling
1C macadamia nuts or cashews or sunflower seeds (soaked for 1 hour in water and drained)
pinch of salt
1 tsp vanilla extract
1/2 lemon juiced
3-4 Tbs water
In a food processor combine soaked and drained nuts or seeds, a pinch of salt, vanilla extract and lemon juice and 3-4 Tbs water as needed to thin out cream. Puree until smooth and set aside.
2 peaches sliced into 1/2 inch thick pieces
1/4C fresh basil leaves (that have been chopped)
1/4C fresh peach jam, thinned with 2-3 Tbs water
Preheat grill or grill pan to medium heat. Put sliced peaches on for 3 minutes and flip and cook for 3 minutes more. Remove and set aside.
Take 1 flatbread and top with a few spoonfuls of macadamia nut cream and grilled peaches. Drizzle a few spoonfuls of the thinned out peach jam over the top and garnish with fresh basil.
Got questions or comments? Feel free to contact me through the Contact page!