When I was in France, I experimented with a whole slew of root vegetables. Turnips, celeriac, parsnips, black radishes – you name it, I roasted it.
I bought buckwheat flour for the first time to make galettes, otherwise known as savory crepes. After all, I have been living in France for close to 6 months now, so it was about time I made this iconic dish. From ratatouille to leeks to the classic ham/cheese/egg trio, I’ve filled these thin pancakes with just about anything I could think of. I even tried a sweet potato, zucchini, cauliflower and herb combination when I was trying to clean out my refrigerator a few weeks ago.
However much I love the versatility of the buckwheat galette, there’s only so many I can eat before I’m itching to throw on my apron and experiment with something new. This weekend, I found myself staring at the remaining half a bag of buckwheat flour, wracking my brain for some recipe inspiration.
And then it came to me…. pizza.