Speedy spelt pizza
By OcadoLife
Published on 06 December 2021
This simple, nutty dough is a cinch to prepare and is a great base for leftover veggies. Time and servings
40 minsTotal time
4Servings
30 minsPrep time
10 minsCooking time
Ingredients
- 250 g of spelt flour
- 1 tbsp of baking powder
- 1 tbsp of olive oil
- 200 g of petti pizza sauce, (we like this sauce, but passata is also fine)
- 1 tbsp of capers, for the topping
- 120 g of mozzarella ball, roughly torn, for the topping
- 1 shallot, finely sliced, for the topping
- 2 tsp of extra virgin olive oil
- 1 handful of basil leaves
Method
Step 1
Preheat oven to 240°C/220°C fan/gas 9. To make the dough, sift the flour into a large mixing bowl, along with the baking powder and ½ tsp salt. Make a well in the centre and pour in the olive oil and 120ml of warm water. Mix briskly to form a soft but fairly stiff dough. If it feels a little dry, add an extra 1-2tbsp of warm water. Divide the dough in half.Step 2
Lightly flour two baking sheets, approximately 35 x 25cm. Lightly flour your work surface and roll the dough out, one ball at a time, so they will fit snuggly on the baking trays. Lift the rolled-out dough onto the prepared baking sheets.Step 3
Spoon half of the sauce onto each pizza and spread out until it almost reaches the edges of the dough. Sprinkle over the capers and lay the torn mozzarella evenly over the base. Scatter the sliced shallot over the top and bake in the oven for 8-10 mins, until the base is crisp and golden and the mozzarella has melted.Step 4
Serve immediately, drizzled with the extra olive oil and with the basil leaves scattered over the pizza.Step 5
Leftover tip: Making pizzas is a great way of using up leftover veg in your fridge. Try adding spears of broccoli, cherry tomatoes, sliced mushrooms or spring onions before baking. If you’re cooking for two, why not make the full amount and take any leftovers to work for lunch?