John Myers
Ingredients for 1 servings:
- 300 g buckwheat, ground
- 200 g brown rice, grind
- 1 tsp coriander, ground
- 1 ½ tsp salt
- 1 tsp sugar
- 1 bag of baking powder
- 400 g red wine, dry 14%
- 80 g margarine
- 100 g tomato paste, ad tube
- 200 g water, approx.
- 1 kg tomatoes
- Basil, to taste
- Marjoram, to taste
- Herb salt, to taste
- pinch(s) sugar
- 1 jar olives (320) black without stones, in brine
- 1 can of corn (425)
- 460 g cheese, medium-aged Gouda, coarsely grated
- Paprika granules
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
gluten-free, egg-free, vegetarian
Mix the ingredients for the base thoroughly, place on a baking sheet lined with baking paper, spread the batter with the back of a wet tablespoon, and bake in an oven preheated to approximately 160°C for approximately 12-14 minutes. Dilute approximately 100g of tomato paste from the tube with approximately twice as much water, and spread it on the pre-baked base. Remove the tomatoes, remove the blossoms, slice them, and place them tightly on the base. Sprinkle with basil and marjoram, adjusting the amount to your liking. Add the sugar and herb salt, chop the black olives, mix them with the corn, and spread them on top. Coarsely grate the cheese, spread it thickly, and lightly sprinkle with paprika granules (this is hot, usually dried and grated red pepper). Be careful! It’s very hot. Bake in the still-hot oven at 160°C for another 30-35 minutes. My own recipe.
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