Saturday nights are perfect for pizza especially after a day of heavy winter training. Making your own is even better, you don’t have to spend hours in the kitchen & you can ensure the very best ingredients are used to suit your nutritional needs.
I have substituted plain white flour with spelt flour for the dough. Spelt is an ancient wheat-based grain that is said to have a higher mineral content as it is not as processed as most white flours.
When it comes to the pizza topping you can just invent your own to suit your mood. One of my favourites is mozzarella, tomato and basil, simple but tasty!
Some of my favourite creations:
- Mozzerella, tomato & basil
- Goats cheese, artichoke, cherry tomatoes, rocket & black olives
- Beef jerky, sweet red pepper, mushroom, mozzarella & basil (pictured)
- Chicken, sundried tomatoes, sweetcorn, mozzarella & basil
* Add leaves after cooking to ensure they remain fresh and full of nutrients.
Ingredients (makes 2)
For the dough bases:
- ½ tsp active dry yeast
- 170ml/ 2/3 cup lukewarm water
- 285g / 2 ¼ cups white spelt flour
- ½ tsp Himalayan pink salt
For the sauce:
- 1tbsp olive oil
- 1 onion chopped
- 2 garlic gloves
- 1-2 tbsp capers
- 1-2 pinches dried chilli flakes
- 300g chopped tomatoes (tinned or fresh)
- 1tsp oregano
- Preheat the oven to 230°C
- Mix the yeast with the water, cover and set aside for about 15mins.
- Meanwhile make the sauce by heating the olive oil in a pan and sautéing the onion and garlic. Add the remaining sauce ingredients and simmer for 15mins.
- Place the flour and salt in a bowl and pour the yeast mixture into a well in the centre. Combine then knead the dough for 5-10mins. Add more flour if needed.
- Divide the dough into 2 or 4 if making mini pizzas. Roll out or flatten into a circle.
- Spread base with the tomato sauce then add your choice of topping.
- Bake for 5-10mins in the oven or until the pizza looks cooked. Use a pizza stone for a more authentic taste if you have one
- Enjoy your pizza!