Pizza
Ingredients
For the dough
- 250 g whole grain spelt
- 200 g spelt Type 1050
- 2 teaspoons rapid-rise yeast
- ½ teaspoon salt
- ¼ teaspoon sugar
- 60 ml olive oil
- 300 ml lukewarm water
For the sauce
- 2 tablespoons olive oil
- 1 medium onion chopped
- 6 small garlic cloves sliced
- 500 ml tomato sauce
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon dried oregano
For the topping
- 200 g ham cut in cubes
- 50 g salami cut in cubes
- 1 red pepper rinsed and sliced
- 300 g champignons cleaned and sliced
- Pickled pepper optional
- 400 g Emmental cheese grated
- Green or black olives
Instructions
- For the dough: Mix the dry ingredients in a large bowl. Add the oil and water and mix well until the dough gathers into a ball, adding a little extra flour if it is sticky or a drizzle of water if dry. Knead for about 5 minutes until it becomes smooth and pliable. Lightly oil the bowl and turn the round dough over to coat. Cover with plastic wrap and let rest in a warm place for at least 2 hours.
- For the sauce: In a medium saucepan heat the oil over medium heat and sauté the onions and garlic for 3-5 minutes. Add the tomato sauce, salt and pepper and bring to a boil. Mix in the oregano and cook for 5 minutes. Set aside to cool.
- Line 2 large baking sheets with parchment paper. Divide the dough in two equal parts. Roll out half of the dough on a lightly floured surface to 2 mm thickness. Carefully transfer onto the prepared sheet. Spread with half of the tomato sauce. Cover with half of the topping’s ingredients.
- Preheat oven (220°C, 425°F). Bake for about 20 minutes.
Notes
All images and text © Dina Bayoud Kohl for Dina’s Kitchen