When a pizza craving strikes, the need is immediate. I can practically smell the warm, yeasty dough as it lightly puffs in the oven and the comfort of cheese calls my name. But when I’m in need of a gluten-free option, Aran Goyoaga’s Farinata With Caramelized Onions and Pesto goes beyond.
On a recent trip to Seattle, Aran invited us to lunch at her historic craftsman home. We sat down at a table filled with vintage plates, linen textiles, and the most artful arrangement of flowers I’ve ever seen. While we knew any dish that emerged from her kitchen would be the most delicious thing we’d ever tasted, we had our fingers crossed a few of the dishes would be from the pages of her latest cookbook, Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free. Luckily enough, this Farinata With Caramelized Onions and Pesto was on the menu.
“It is simple to make and can be used as a base for pizzas,” Aran says. “In this recipe, we bake the farinata and then top it with pesto, caramelized onions, olives, feta and greens.” Plus, the batter can be stored in the fridge for up to 12 hours. Because at the intersection of ease and tasty elegance, after all, is happiness.