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Dina Bayoud Kohl
5 from 1 vote
Prep Time 1 hr 25 mins
Cook Time 20 mins
Total Time 3 hrs 45 mins
Course Main Course
Cuisine Italian
Servings 4 sevings


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


  • 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.


All images and text © Dina Bayoud Kohl for Dina’s Kitchen