Spelt Flour Pizza Garden
There is nothing more than i love to eat than Pizza as a treat. I hardly eat it our in the UK because i enjoy making it so much at home. It's one of those leisure, treats kinda- foods that reminds me of home but also gets me excited when i make it.
People often worry it is really hard and laborious to make but that couldn't be further from the truth. You just have to wait for the dough to prove and obvs cooking time but let's face it, the reward of having it made all yourself are ginormous and, may i add, tasty as hell.
Some folks will jump in their seats thinking 'Way Aye Kiki, pizza isn't a healthy food!'. To which i reply 'Yeah i see your point but actually it is'. As per usual when it comes to nutrition everything in moderation. So granted, you put 300gr of cheese topping, lave it with oil, add all them oh-so-good bits to eat of course it's going to be hugely calorific and 'unhealthy-ish'.
The way i see it: there are ways of making it healthy and within calories that can be managed as well as, if you are craving all-of-the-toppings you like, WHY THE HELL NOT. It's your treat and just readjust what you eat the day after. Never regret your meals, just make smarter decision the day after.
As per making this favourite of mine - HONESTLY- it is easy, fast, no fuss dough with great taste, crunch and benefits.
SPELT is an ancient grain, relative of wheat which has an impressive content of nutritional value:
- High Carbs
- High protein
- High dietary fibre
- Also contains significant levels of iron, copper, manganese, magnesium, phosphorous, potassium, zinc, selenium, niacin, thiamin, vitamin B6, and folic acid.
It aids digestion thanks to its fibre compounds, it is said to help boost metabolism, sex drive (way hey! lol), hormonal regulation, bone health thanks to its many minerals.
In Italy we use it quite commonly in salads and soups as well as flours of course, mainly for bread making. As a caterer i remember it coming onto UK tables around 4-5 years ago and becoming a favourite ingredients even for our chefs.
The main reason i love spelt flour so much is because in this use, it does help my tummy digest really well and it never makes me feel stodgy after having feasted on pizza. Win - Win!
It makes some delicious crusty breads and very light pizza dough.
Give it a go you won't be disappointed.
FOR THE DOUGH (Makes 1-2)
- 150g Spelt flour + extra for dusting
- 1 table spoon Extra Virgin Olive oil (helps with elasticity of the dough)
- 100ml-150ml warm water
- 1 x 7g sachet of instant yeast
- Salt and pepper
AS EASY A 1, 2, 3
In a bowl, place your flour. Add yeast, olive oil, salt and pepper and give it a quick mix. Add the yeast and slowly pour part of the water. Mix to check consistency. Pour a little water at the time so you don't flood the dough mix. Your aim is to get to a moist dough to form into a dough ball.
Don't worry if you slipped with the water just add a bit more flour.
(So what we end up with more dough, we can always make a crusty mini loaf for the day after).
Once you get to a dough more like consistency, flour a work top lightly and start working the dough, kneading it and stretching it for about 5 minutes.
Once you have your dough ball, place again into the bowl, wet a tea towel and cover the dough to prove for about 30min.
As we have used instant yeast you can technically roll the dough immediately, but i always prefer to let it rise and prove a little before use.
WHILST YOU ARE WAITING....
Pre-heat the over to around 180-200C (my oven is a furnace, literally so i always keep mine slightly lower around 150C).
Gather up cherry tomatoes, mozzarella, ricotta, basil, oregano and rocket leaves.
Cut around 6 cherry tomatoes in halves. I dressed these with balsamic, salt and pepper, basil, oregano and a touch of EVOO. set aside. Cut half a mozzarella ball into small cubes.
You will add tomatoes and rocket leaves at the end of the cooking time.
This is a pizza 'BIANCA'(white) that is, without tomato passata on the base. You can totally use passata and choose any toppings of your likings. Personally, i wanted something naughty but light with a lot of freshness.
HEY PRESTO THE DOUGH IS DONE! TIME TO ROLL.
Place a square of greaseproof baking paper. Dust with flour lightly (it will give the base an extra crunch). Take a piece of the dough and roll onto baking paper. Make a round or a square or hell whatever shape you like :-).
Now sprinkle your mozzarella and dot the dough with 5 teaspoons of ricotta. Bake away in the oven for around 10-12 min.
Once cooked remove carefully from the oven, add your cold toppings to the top and enjoy!
This is it really! You can now make your own version! That's the beauty of pizza for me: everyone can create some unbelievable flavour combination. Fridge is the limit
BUON APPETITO! xox