13 October 2013

Rosemary, garlic and mozzarella spelt crust pizza

My aim was to make a very different kind of pizza than I would usually do, so I ended up making a fully new type of crust and a tomato-free filling. On that note I'm not sure whether it should be called a pizza or not. It would work well as a side bread to a pasta dish or a salad as well. I chose to use spelt flour in the crust, which made a very tasty and crispy crust. My recipe makes either 2 small thin crust pizzas or one larger one.


The crust:

100g wheat flour
100g spelt flour
7g dry yeast
175ml warm water
1tsp salt
2tbsp olive oil

The filling:

Fresh rosemary
1 cloveless garlic
Mozzarella balls
Lemon juice
Chili flakes
Olive oil

Prepare the dough for the crust first. Mix the dry ingredients together and add the warm water. Knead to an even dough and add more flour or water if needed. Finally add olive oil to finish off the kneading. Let the dough rise under a tea towel for about one hour. There's not much to prepare for the filling, so you can just rest most of the time while your dough is rising. Pre-heat the oven to 200C.

Once your dough is ready roll it out on a baking tray. Brush the surface with olive oil. You can even use some homemade rosemary oil for this. Then place the garlic shavings and rosemary leaves on the crust. I used cloveless garlic for this and shaved thin slices of it with a peeling knife. Add the mozzarella balls and press little lemon juice on the pizza. Sprinkle some chili flakes on the top. Bake for about 10 minutes until the crust is crispy.

Stay hungry!

Your VegHog

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