SPELT PIZZA with ROASTED VEGETABLES & SPROUTS

Who does not like pizza?!?

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

METHOD:

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
• oregano
• pink salt

METHOD:

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

METHOD:

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. 

Top with seed sprouts and enjoy you healthy meal!

LECZO

When white peppers are available at the local market, my mum makes "leczo". I am big fan of that dish as it can be eaten as breakfast, lunch and dinner. Moreover, it reminds me of summer.
So I could not resist and I made that amazing dish trying to remember how my mum used to make it.

LECZO

INGREDIENTS:

• 4 breast of turkey
• 1 large white onion
• 1 large courgette
• 1 tin choppede tomatoes
• 2 cloves of garlic
• 2 red bell peppers
• 1 orange or yellow bell pepper
• paprika
• pink salt
• clarified butter

METHOD:

Heat the batter on the frying pan, then add the whole tin of tomatoes. Simmer them until there will be not too much liquid. Cut onion in small pieces and saute until soft. Then add cut into small pieces peppers and courgette. After few minutes, add tomatoes and crushed garlic. Simmer for about 15 minutes until soft.

In the meantime, cut turkey breast into small pieces and fry.

At the end add meat into the vegetable mixture, mix and salt and paprika according to your taste.

Serve warm with homemade bread!