Quinoadomainelion Pizza Crust

Want to fit more quinoa into your diet? Start with this recipe for quinoa pizza crust:
Ingredients
- 1 tablespoon olive oil
- 1/4 yellow onion, chopped
- 2 garlic cloves, minced
- 2 cups (12 ounces/360 grams) Basic Quinoa (pages 12–13) or Pilaf‐Style Quinoa (page 14)
- 1/2 cup (1 ounce/30 grams) finely grated Parmesan cheese
- 6 large eggs
- Salt and freshly ground black pepper
- 1 recipe Sweet and Tangy Roasted Tomatoes (page 27) or two pints of grape or cherry tomatoes, tossed with olive oil, salt and pepper to taste and roasted on a foil-lined baking sheet at 425 degrees for 45-60 minutes in the oven
- 4 ounces/120 grams fresh mozzarella, cut into batons
- 1/2 cup fresh basil
Directions
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Adjust an oven rack to the upper third of the oven and preheat it to 450°F/230°C.
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Heat the oil in a medium ovenproof skillet until simmering. Add the onion and cook, stirring until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the quinoa and Parmesan cheese and stir to combine. Then, with a rubber spatula, flatten out the quinoa. Reduce the heat to medium and cook about 10 minutes without stirring to allow the quinoa base to crisp.
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While the quinoa cooks, season the eggs with salt and pepper and whisk them in a large bowl. Pour the eggs over the quinoa and dollop the roasted tomatoes evenly over the eggs. Arrange the cheese in a circular pattern over the eggs.
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Bake until puffed and set, about 10 minutes. Turn the broiler on and broil until the frittata is puffed and golden and the cheese has begun to char, 3 to 5 minutes. Remove from the oven and allow to rest for at least 5 minutes before serving. Top with basil.
QuinoaDomaineLion is available in Morocco in White, in Red, in Black and in TriColor Quinoa
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