artisanal buckwheat pie

Ingredients:

For the crust-
1 cup buckwheat flour
1 egg
1/2 cup water
1 tsp basil
salt
olive oil

​For the toppings-
2 tomatoes
1/2 cup freshly grated parmesan
2 large rhabi leaves
4 mushrooms
1 tsp ghee
1/4 olives
1/4 sun dried tomatoes
basil
salt
 
whollybanAnna's Method:
1. Preheat oven to 350 degrees Fahrenheit.
2. Starting with the crust, in a medium sized bowl mix flour, egg, water, basil and salt together. Oil a cookie sheet and transfer crust batter from the bowl. Spoon onto the cookie sheet in the shape of a circle (the batter will seem slightly moist for a pizza crust, but it hardens in the oven- I promise!).
3. Bake crust for 12 minutes in preheated oven.
4. In the meantime, in a frying pan, sauté rhabi, mushrooms, ghee and salt over medium heat until mushrooms are soft.
5. When crust is ready, layer first with sliced tomatoes, then evenly distribute sautéed mixture over the tomato base. Sprinkle parmesan cheese, add sun-dried tomatoes, olives, and finally sprinkle with as much basil and salt as you desire.
6. Place back in oven for 12 minutes, making sure to watch the cheese does not begin to brown.

Of course, if you're feeling groovy add anything your little heart may desire! This crust is a great base and you can ad lib on the toppings as much as you want! After all, you're the one eating it! 

Yield: 1 perfect pie for 2