An untraditional recipe
Devoted to express culture, season, experiences and stories of people through food that now has no frontiers.
This recipe is base on tradition, but untraditional in its presentation. Although chickpea and chorizo are an epic pair, in this recipe we decided to substituted chorizo for white anchovies, which are milder at first but burst with flavors while chewing. To compliment this flavors we add small dots of mustard mayonnaise to finish the pizza off.
Ingredients: Bocconcini, chickpea & potato cream, white anchovies, mustard mayonnaise,
On the crust: olive oil and Maldon salt.
All our grains are organic, stoneground and from Ontario.
Note: Sourdough it is NOT gluten-free. However, as a result of using stoneground whole grains, the residual concentration of gluten in our 24-hour fermented sourdough, is smaller (20 parts per million) than in other crusts because the sourdough feeds of gluten, during the break down process.