When a pizza craving hits, the need is immediate. I can really smell the warm, yeasty dough as it puffs up slightly in the oven and the comfort of the cheese calling my name. But when I need a gluten-free option, By Aran Goyoaga Farinata With Caramel Onions and Pesto is so much more.
On a recent trip to Seattle, Aran invited us to lunch at her historic craftsman’s home. We sat down at a table filled with vintage plates, linen textiles, and the most artistic floral arrangement I’ve ever seen. While we know that any dish that emerges from her kitchen will be the best we have ever tasted, we ran our hands over a few dishes that will be from the pages of her latest cookbook, Cannelle et Vanille Bakes Simple: A new way to bake gluten-free. Luckily, this Farinata With Caramelized Onion and Pesto is already on the menu.
“It’s very simple to make and can be used as a pizza base,” says Aran. “In this recipe, we toasted the farinata and then topped it with pesto, caramelized onions, olives, feta, and greens.” Alternatively, the powder can be stored in the refrigerator for up to 12 hours. Because in the end, at the intersection of ease and deliciousness, is happiness.
Keep scrolling for Aran Goyoaga’s delicious Farinata with onions and delicious pesto
