Quinoa Olive Focaccia Crust Pizza with Za’atar, Caramelized Onions and Pomegranate. vegan recipe

Checkout the awesome giveaways on VeganMofo.com everyday! Last few days of fun.

Fortunately, or unfortunately, the house hunt has slowed down a bit. There isnt much in the market right now that matches our requirements. And the ones that come up are usually slightly over the budget and go pending with multiple buyers and bids, within 2-3 days. Seriously Seattle, whats with the crazy sellers market. Well atleast we know that whatever we invest in will keep the value. Hope you all are having a fun Sunday!

Steps:

In a bowl, mix the warm water, sugar, yeast and let sit for 10 minutes or until frothy.
Add the flour, salt, oil, cooked quinoa and mix/knead into a soft sticky dough.



Cover bowl with a damp towel and let sit for 1.5 -2 hours or until doubled.
Add chopped olives, sprinkle 2 Tablespoons of bread flour on the dough, oil hands and gather and knead the dough for 2-3 minutes.



Roll out the dough or pat onto parchment into desired size crust of atleast 1/2 inch thickness.
Spread generous amount of evoo on top. Make dimples in the dough if you like.



Sprinkle Zaatar blend liberally.
Distribute caramelized red onions and red chili slices.



Bake at preheated 400 degrees F for 13 minutes.
Turn around and bake for 2 minutes.
Take the crust out, load it with juicy Pomegranate arils.
Let rest for a minute before slicing.



Squishy soft.



Quinoa Olive Focaccia Crust Pizza with Za’atar, Caramelized Onions and Pomegranate arils. 
Dairy, egg, corn, soy, nut free
Makes 1 10-11 inch crust

Ingredients:
Crust:
1/3 cup water
3/4 cup bread flour
1/3 cup cooked Quinoa
1.5 teaspoon yeast
2 teaspoons raw sugar
1/3 tsp salt
2 teaspoons extra virgin olive oil(evoo)
1/4 – 1/3 cup chopped olives

Toppings:
1 Tablespoon Extra virgin olive oil
2-3 teaspoonsZa’atar spice blend
1/4-1/3 cup caramelized red onions
sliced chili peppers
Pomegranate arils

Variations: Add other toppings like Shiitake mushrooms, sliced olives, Feta, Sliced potatoes.

Method:
In a bowl, mix the warm water, sugar, yeast and let sit for 10 minutes or until frothy.
Add the flour, salt, oil, cooked quinoa and mix/knead into a soft sticky dough.
Cover bowl with a damp towel and let sit for 1.5 -2 hours or until doubled.
Add chopped olives, sprinkle 2 Tablespoons of bread flour on the dough, oil hands and gather and knead the dough for 2-3 minutes.
Roll out the dough or pat onto parchment into desrired size crust of atleast 1/2 inch thickness.
Spread generous amount of evoo on top.
Sprinkle Zaatar liberally.
Distribute caramelized red onions and red chili slices.
Bake at preheated 400 degrees F for 13 minutes.
Turn around and bake for 2-3 minutes.
Take the crust out, load it with juicy Pomegranate arils.
Let sit for a minute before slicing and biting in.
Serve with more evoo or Zaatar mixed in evoo and more Pomegranate arils.

To cook Quinoa, wash and rinse quinoa and cook in 2:1 ratio. 2 cups water to 1 cup quinoa. 
To caramelize onions, Add enough evoo or other oil of choice to coat a pan, heat on medium and cook onions for 10 minutes. Sprinkle salt and sugar(depending on the quantity of the onions) and a few drops on water. Mix and keep cooking on low-medium stirring every 6-8 minutes, until golden brown.



This Focaccia is being shared at Slightly Indulgent tuesdays, ricki’s wellness weekend