Thin crust spelt flour pizza
Authentic lip-smackingly scrumptious pizza topped with salami, mushrooms, basil pesto ,Italian herbs and plenty of mozzarella and cheddar cheese.
|150 g||flour — plain|
|150 g||spelt flour|
|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|
|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|
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.