SPELT PIZZA with ROASTED VEGETABLES & SPROUTS / Make 3 medium pizzas on very thin base
INGREDIENTS for the topping:
- 1/2 butternut squash
- 1/2 yellow courgette
- 1/2 green courgette
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 large portobello
- any seed sprouts
Preheat the oven to 190C and line baking tray with aluminium foil or parchment paper.
Wash courgettes, peppers and butternut squash. Slice them, place in a medium bowl and cover in extra virgin olive oil.
Place into the oven and roast until soft. Take out and leave on a side.
Slice also portobello mushroom and leave on a side.
INGREDIENTS for the sauce:
- 1 tin chopped tomatoes
- 1 clove of garlic
- pink salt
Open the tin and use coriander to remove liquid from tomatoes (do not throw it away - keep it to use in another dish). Transfer tomatoes to a saucepan, bring to boil and simmer until the mixture is thick. You can also blend them into the puree. Press the garlic clove, add salt and oregano to taste. And it is ready!
INGREDIENTS for the dough:
- 250 g white spelt flour (or wholegrain)
- 1 tsp pink salt
- 1 TBS extra virgin olive oil
- 3 & 1/2 g dry yeast
- 160 ml lukewarm water
Add dry yeast to water, mix and leave for 5-10 minutes on a side. In large bowl, mix flour, salt, olive oil. Then add water with yeast and knead the dough for 5 minutes. Cover with kitchen towel and leave on a side for 10 minutes.
Preheat the oven to about 230C or the maximum temperature of your oven. Prepare baking tray or baking pizza stone. Divide the dough in half and roll out on the parchment paper. Transfer onto the tray and bake in the oven for about 8-10 minutes.
Remove form the oven, spread tomato sauce and roasted vegetables with mushrooms on the top. Put back into the oven and bake for about 7 minutes. Then top with mozzarella and bake for another few minutes until cheese melts.