Pootabera no piza pan / portabella pizza pastry

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Pootabera no piza pan / portabella pizza pastry

A spin-off from a piroshki-style savory pastry creation. Replacement of all whole wheat flour with oat flour and butter with olive oil for the dough results in a lighter and crispier crust, which can be half-baked and frozen for later use. Below, umami-packed tomato paste is used as an instant sauce, providing a tasty base for sauteed portabellas complimented by aromatic Gorgonzola and crunchy walnuts. Great for a lunch or snack.



1 pastry (1/10 pizza pastry dough recipe and 1/4 of topping recipe):
254 calories; 10.3 g protein; 13.0 g fat; 25.4 g carbohydrate; 21.0 g net carbs; 69 mg sodium; 6 mg cholesterol; 4.4 g fiber

1 pizza crust (1/10 dough recipe):
186 calories; 7.3 g protein; 7.7 g fat; 21.6 g carbohydrate; 18.1 g net carbs; 23 mg sodium; 2 mg cholesterol; 3.5 g fiber


<Ingredients>
For pizza pastry dough 
(enough for 10 small pizza pastries)

150 g bread flour
50 g oat flour
40 g corn flour
35 g almond meal
35 g dried fine okara soybean pulp
20 g soy flour
20 g vital wheat gluten powder
2 tbsp (13 g) flax seed meal + 3 tbsp (45 cc) water
140 g milk
3/4 tsp (2 g) instant dry yeast
Sweetener equivalent to 30 g sugar (ex. 30 g erythritol + 8 drops liquid stevia)
30 g butter, softened
3/4 tsp shiokoji salted rice malt


For portabella pizza pastry
(makes 4 small pizza pastries)

4 small pizza pastry crusts (half-baked in photo)

For topping
2 medium portabella mushrooms (197 g in photo)
1 tsp olive oil (to saute portabellas)
4 tsp tomato paste
16 g Gorgonzola cheese
12 g walnuts
1-2 sprig parsley


<Directions>
1.

Make pizza pastry dough as explained in recipe for piroshki-style pastry dough.
(The differences in ingredients are: use oat flour instead of whole wheat flour; milk only instead of both milk and soymilk; and olive oil only instead of both olive oil and butter.)



2.

When dough is ready for assembly (divided into 10, and rested for 30+ minutes), roll out each ball into your favorite shape.
Here, each ball is made into approx. 12 cm (5") square.

To make ridge edge (optional), make two cuts, each 5-7 mm along two sides. 
Bring outer part over to facing edge, and gently press down. 
Take the other outer part to other face edge, and gentle press down. 
Dough is ready for topping.
(If freezing to store, bake for 10 minutes at 200C/400F. Cool on rack.)

3.

For portabella pizza pastry, slice portabellas somewhat thick (5-7 mm), and chop walnuts.

4.

Heat olive oil, and saute on medium heat (if lots of moisture comes out, raise heat to prevent soggy results).
When done, remove from heat.

5.

Spread 1 teaspoon tomato paste on each crust.
Top with portabellas, crumbled Gorgonzola and walnuts.
Bake until crust is lightly brown (approx. 10 minutes at 230C/450F).

6.

Meanwhile, chop parsley.

When pastry is done, sprinkle parsley on top.
Ready to serve.

<Notes>
  • Pizza pastry crusts can be formed into oblong leaf shape (photo at right).
  • Frozen pizza pastry crusts do not need to be thawed for use.
  • Portabellas too pricey? Then crimini brown mushrooms will do, as they are virtually the same as portabellas, which are simply crimini mushrooms that have been allowed to grow longer. 
  • Sodium content of both tomato paste and Gorgonzola cheese varies significantly by brand (below 10 mg to 30+ mg per tablespoon tomato paste; 280-400+ mg per 28 g Gorgonzola). The above nutrition figures are based on tomato paste containing 10 mg sodium per tablespoon (13 g) and Gorgonzola containing 280 mg sodium per 28 g.
     



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