Thin crust spelt flour pizza

Prep: 45 mins
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Authentic lip-smackingly scrumptious pizza topped with salami, mushrooms, basil pesto ,Italian herbs and plenty of mozzarella and cheddar cheese.

By Food24 May 04 2017
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Ingredients (20)

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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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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