Mushroom and rocket spelt crust pizza

Saturday night and it's pizza time again! A vegetarian pizza is always a good option and I claim that homemade pizzas are actually quite healthy, as there's only fresh produce added and the finest ingredients used. The fresh rocket on the top of this one contributes even more to the healthy aspect.

I made once again a spelt crust for this pizza and I think it went very well with the earthy mushrooms and peppery rocket. I tend to make either a spelt-wheat or a rye-wheat pizza base each time.

This is a recipe for two medium pizzas.

Spelt crust:

2 tbsp dry yeast

200 g wheat flour

200 g spelt flour

2 tsp salt

350 ml lukewarm water

3 tbsp olive oil

Topping:

200 g closed cup mushrooms

1 shallot

250 g mozzarella

100 g baby plum tomatoes

½ tsp oregano

½ tsp nettle salt / sea salt

½ tsp ground black pepper

70 g wild rocket

Method:

First make the dough by mixing dry yeast, wheat flour, spelt flour and salt and then adding lukewarm water and olive oil. Knead to a pizza dough and let rise under a teatowel for about one hour.

Prepare the toppings by slicing the mushrooms, shallot, tomatoes and mozzarella.

Divide the dough in two and roll it out thinly to round pizza bases. Place the toppings and the seasoning (oregano, salt and pepper) on the bases and bake at 200C for about 15-20 minutes.

Place the fresh rocket on the pizzas before serving and it's all done.

Your VegHog