When a pizza craving strikes, the need is immediate. I can practically smell the warm, yeasty dough as it lightly puffs in the oven and the comfort of cheese calls my name. But when I’m in need of a gluten-free option, Aran Goyoaga’s Farinata With Caramelized Onions and Pesto goes beyond.
On a recent trip to Seattle, Aran invited us to lunch at her historic craftsman home. We sat down at a table filled with vintage plates, linen textiles, and the most artful arrangement of flowers I’ve ever seen. While we knew any dish that emerged from her kitchen would be the most delicious thing we’d ever tasted, we had our fingers crossed a few of the dishes would be from the pages of her latest cookbook, Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free. Luckily enough, this Farinata With Caramelized Onions and Pesto was on the menu.
“It is simple to make and can be used as a base for pizzas,” Aran says. “In this recipe, we bake the farinata and then top it with pesto, caramelized onions, olives, feta and greens.” Plus, the batter can be stored in the fridge for up to 12 hours. Because at the intersection of ease and tasty elegance, after all, is happiness.
Keep scrolling for Aran Goyoaga’s delicious Farinata With Caramelized Onions and Pesto
For the Hazelnut-Arugula Pesto
- 1 garlic clove, peeled
- 1/2 cup (60g) toasted hazelnuts
- 2 large bunches (120 g) arugula, roughly chopped
- 1/2 cup (110 g) extra-virgin olive oil
- 2 ounces (60g) parmesan, finely grated
- Juice of 1 lemon
- Combine garlic and hazelnuts in food processor and pulse until coarsely chopped. Add the arugula and continue processing while also pouring in the olive oil in a steady stream until you have a smooth paste.
- Scrape the pesto into a large bowl and fold in the parmesan and lemon juice. Taste and adjust seasoning, if needed. Set aside.
For the Caramelized Onions
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, peeled and thinly sliced
- 1/4 teaspoon kosher salt
- Heat a medium sauté pan over medium heat. Add the olive oil, onions, and salt. Stir and cook for 7 to 10 minutes until the onions are tender and slightly caramelized. Set aside.
For the Farinata
- 2 cups (240 g) chickpea flour
- 1 teaspoon kosher salt
- 1/4 cup (55 g) extra-virgin olive oil, plus more for pan
- 1 1/2 cups (320 g) lukewarm water
- Whisk all ingredients together in a bowl (preferably with a spout which will make it easier to pour into the pan later). The batter will be loose at this point. Cover bowl and let the batter sit for 30 minutes.
- Meanwhile, place a 12-inch cast iron pan in the oven. Preheat oven to 450F.
- After the batter has rested (it should have thicken slightly but still be pourable similar to heavy cream), remove pan from oven. Add a tablespoon or so of olive oil to coat the bottom of the pan. Add half of the batter into it while swirling around the pan to reach all sides and evenly distribute. Return pan to oven and bake for 12 to 15 minutes until the edges are browed and crispy and top begins to caramelize. If the top of your farinata still seems pale, you can turn broil function on in oven and bake for an additional minute until it caramelizes but be careful not to burn it. Slide the farinata onto a cutting board. Repeat the process with the remaining batter.
- Hazelnut-Arugula Pesto
- Caramelized Onions
- 3 ounces (90 g) feta cheese, crumbled
- 1/2 cup (60 g) pitted black olives, coarsely chopped
- 1 cup microgreens or small tender greens
- Spread the pesto on the farinata and top with caramelized onions, feta, olives and greens. Serve immediately.
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