Name: Thin crust spelt flour pizza
Prep time: 45 min
Total time: 45 min
Yield: serving
Cuisine: Bake
Ingredients: 150 g flour plain; 150 g spelt flour; 1 tsp sugar; 1/2 tsp salt fine; 10 g Superbake Instant Yeast; olive oil drizzle; 150-200 ml water warm; flour extra, for dusting; 1 tsp fresh chillies 573; 1 tsp garlic cloves, crushed; 400 g tin tomatoes; 50 g tomato paste; 50 ml water; 1/2 tsp sugar; salt and freshly ground black pepper; 1 tsp dried Italian herbs; cheddar cheese grated; mozzarella cheese grated; a selection of your favourite toppings; dried Italian herbs

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Ingredients (20)

FOR THE PIZZA DOUGH:

150 g	flour — plain
150 g	spelt flour
1 tsp	sugar
1/2 tsp	salt — fine
10 g	Superbake Instant Yeast
	olive oil — drizzle
150-200 ml	water — warm
	flour — extra, for dusting

For the sauce:

1 tsp	fresh chillies — 573
1 tsp	garlic — cloves, crushed
400 g	tin tomatoes
50 g	tomato paste
50 ml	water
1/2 tsp	sugar
	salt and freshly ground black pepper
1 tsp	dried Italian herbs

For the topping:

	cheddar cheese — grated
	mozzarella cheese — grated
	a selection of your favourite toppings
	dried Italian herbs

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Method:

To make the pizza dough: Mix the flours, sugar, salt and yeast in a bowl. Add the olive oil and 150ml of the warm water. Mix to form a dough (add a little more water if the dough is dry). Knead the dough until smooth and elastic. Place the dough back in the bowl, cover and leave in a warm place for about an hour to rise.

To make the sauce: heat the olive oil in a frying pan over a medium heat. Add the garlic and cook for a minute. Add the remaining ingredients. Stir and leave to simmer for 20 minutes, stirring occasionally until the sauce has thickened. Set aside to cool slightly.

Preheat your oven to 200°C and grease two large baking trays. Dust your work surface with flour and halve the dough. Roll each piece of dough out as thinly as you can into a rectangle and pop each base onto a tray.

Spread the cooled tomato sauce over the bases. Top with grated cheese and your favourite toppings. Finish with a sprinkling of Italian herbs.

Pop the pizzas in the oven for 15 minutes, or until the cheese is bubbling and the base is cooked through. Slice and serve immediately.

Reprinted with the permission of Cupcakes and Couscous. To see more click HERE.

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