Speedy Spelt Pizza
Wilting veggies can be given a new life on top of this scrumptious pizza dough.
Serves 4 Total Time 25 mins.
- 250g spelt flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp olive oil
- 120ml warm water, use up to 150ml
- 200g Petti Pizza Sauce, (we like this sauce, but passata is also fine)
- 1 tbsp capers
- 120g ball mozzarella, roughly torn
- 1 shallot, finely sliced
- 2 tsp extra virgin olive oil
- 1 handful basil leaves
- Preheat the 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 salt. Make a well in the centre and pour in the olive oil and 120ml of water. Mix briskly to form a soft but fairly stiff dough. If it feels a little dry, add an extra 1–2 tbsp of water. Divide the dough in half.
- 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 snugly on the baking trays. Lift the rolled-out dough onto the prepared baking sheets.
- 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.
- Serve immediately, drizzled with the extra olive oil and with the basil leaves scattered over the pizza.
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, make the full amount and take any leftovers to work for lunch.