Crispy spelt pizza with veg

Crispy spelt pizza with veg: a simple oven recipe with spelt flour, passata, courgette, mushrooms, pepper, mozzarella and rocket.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 520 kcal per serving
• Protein: 22 g
• Fat: 20 g
• Carbs: 62 g

Ingredients

• 300 g spelt flour
• 1 sachet of dried yeast
• 180 ml water
• 1 tbsp olive oil
• 200 g passata
• 1 courgette
• 100 g mushrooms
• 125 g mozzarella
• 1 handful of rocket
• 1 pepper
• 1 tsp oregano
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · baking tray · chopping board · knife

1. Mix the spelt flour with the dried yeast and salt. Add the water and olive oil and knead everything into a smooth, elastic dough.
2. Cover the dough and leave it to rise in a warm place until it has risen slightly. Meanwhile, preheat the oven to 230 °C (210 °C fan) and thinly slice the courgette, mushrooms and pepper.
3. Roll the dough out thinly and place it on a baking tray lined with baking paper. Season the passata with oregano, salt and pepper and spread it over the dough.
4. Scatter the courgette, mushrooms and pepper evenly over the pizza. Tear the mozzarella over the top and bake the pizza at 230 °C for 10–15 min, until the edge is crisp and the cheese is golden brown.
5. Let the pizza rest briefly out of the oven. That way the base stays crisper and the topping settles better.
6. To serve, top with fresh rocket and bring it to the table hot.

Good to know

This pizza is uncomplicated and genuinely easy for everyday. The base turns nice and crisp while the topping stays juicy. Exactly the kind of dinner that hits the spot without much effort.

Swaps

Mozzarella → buffalo mozzarella (also provides protein and calcium) | Spelt flour → wholemeal spelt flour (also provides fibre) | Mushrooms → broccoli (also provides fibre and vitamin C) | Mozzarella → sheep's or goat's milk feta (stronger flavour, also provides protein; pasteurised in pregnancy)

Allergens

Contains gluten and milk. Well suited to children if the pizza isn't too strongly seasoned; in pregnancy, fine as long as the mozzarella is made from pasteurised milk.