Sourdough pizza with rocket and parmesan

Sourdough pizza with rocket and parmesan: a crispy spelt base, tomato sauce, mozzarella and fresh rocket for a flavourful, uncomplicated pizza.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 520 kcal per serving
• Protein: 18 g
• Fat: 20 g
• Carbs: 62 g

Ingredients

• 250 g spelt flour
• 100 g sourdough starter
• 100 ml water
• 2 tbsp olive oil
• 200 g passata
• 125 g mozzarella
• 50 g parmesan
• 2 handfuls of rocket
• 1 tsp salt
• 1 tsp oregano

Method

You’ll need: oven · baking tray

1. Knead the spelt flour, sourdough starter, water, olive oil and salt into a smooth dough. Cover and leave to rise until it's visibly looser and a little airier.
2. Preheat the oven to 250 °C (230 °C fan) – really hot. If you have a pizza stone, heat it up at the same time.
3. Roll the dough out thinly on a floured surface and transfer it to a baking tray or pizza peel. Stir the passata with the oregano, salt and olive oil and spread it over the dough.
4. Tear the mozzarella into pieces and scatter it over the pizza. Bake at 250 °C for 10–12 min until the crust is browned and the cheese has melted well.
5. Leave the pizza to rest briefly out of the oven. That way the topping stays juicy and the base holds together better.
6. Finish with the rocket and parmesan and serve straight away. Add a thin drizzle of olive oil if you like.

Good to know

This pizza is simple and really rewarding. The sourdough adds depth, and the topping stays fresh and uncomplicated. Exactly the kind of food that feels special without much effort.

Swaps

Spelt flour → plain flour (a slightly more elastic dough) | mozzarella → buffalo mozzarella (also provides protein and calcium) | parmesan → pecorino made from sheep's milk (stronger flavour, similar protein content) | rocket → lamb's lettuce (milder, also provides folate and vitamin K)

Allergens

Contains gluten and milk. Usually good for children if you leave off the rocket when needed; in pregnancy, use pasteurised mozzarella and parmesan that's either made from pasteurised milk or well matured.