Ingredients
Ingredients you'll need
- 250g strong spelt flour (or your preferred spelt flour)
- 1 fresh yeast cube (25g)
- 1 teaspoon pink Himalayan salt
- 20ml extra virgin olive oil
- 150ml lukewarm water
Toppings
- Wholesome tomato sauce with chopped olives
- Grated low-fat, lactose-free cheese
- Light fresh mozzarella pearls
- Goat cheese
- Fresh spinach
- Sweet corn
- Quail eggs
- Ham
- Dried oregano
- Onion powder
- Garlic powder
Step by step
Method
- 1Add all the dough ingredients into your food processor or stand mixer and knead for 6 minutes on speed 3 (if you don't have a mixer, knead by hand on the counter).
- 2Transfer the dough to your work surface, dust with a pinch of flour so it doesn't stick, shape it into a smooth ball, and then roll it into a log.
- 3Cut the log into portions (I got 8 pieces).
- 4Flatten and shape each piece into a small round disk using your hands.
- 5Place them onto a baking sheet lined with parchment paper.
- 6Slide the tray into the turned-off oven and let the dough rise for at least 30 minutes.
- 7Once rested, blind-bake the dough rounds on their own for about 8-10 minutes.
- 8Remove from the oven and dress with your favorite toppings.
- 9Bake again for 10-15 minutes at 180ºC, or on your oven's thick-crust pizza setting with steam for 16 minutes.
- 10Done! Time to sit down and enjoy our fresh SPELT MINI PIZZAS.
