Eco Living Magazine recipe for delicious thin crusted spelt pizza
Thin Crusted Spelt Pizza
A fantastic pizza that does not weigh you down but tastes terrific.
Makes 4 to 6 pizzas
Base
- Spelt flour 2 cups
- OO plain flour 3 cups
- Chia seeds 1 tbspn
- Yeast 2 tspn
- Sea salt 1 tbspn
- Olive Oil 1 tbspn
- Sugar 2 tspn (optional)
- 250 ml warm water
Topping - Goats Cheese 100g
- Red capsicum 1 roasted strips
- Eggplant 1 grilled strips
- Roma tomatoes 4 chopped roughly
- Pumpkin 1 cup grilled strips
- Chilli 1 minced
- Garlic 2 cloves minced
- Basil fresh ½ cup torn
- Anchovies (optional)
- Parsley ½ cup torn
- Mozzarella 2 cups grated
- Parmesan ½ cup grated
- Black pepper & sea salt to taste
Method
- In a bread maker or large bowl mix together warm water, yeast and sugar before adding flours and oil.
- Mix well or knead together repeatedly for 10 minutes before adding salt and chia seeds. Knead some more until a springy dough ball forms, rest in warm conditions and allow to rise for 20 minutes or until doubled in size.
- Take tennis ball sized lumps of dough and roll out on a floured board into thin circles the size of your oiled pizza trays and line with dough base.
- Arrange topping beginning with tomatoes not putting too much on each pizza, remember the best pizzas are flavoursome but not loaded down with heavy toppings.
- Bake in oven for 20 minutes at highest temperature or until golden and crispy.
- Makes 4 to 6 pizzas.
©Eco Living Magazine