Spelt Pizza with Arugula and Ham

For the thin crust (serves 2)

• 200g whole spelt flour
• 100ml lukewarm water
• 1 packet dried baker's yeast or 6g
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon pink Himalayan salt

For the toppings

• Block of high-protein cheese
• 1 ball buffalo mozzarella
• Dried onion flakes
• Arugula
• Cured ham
• Low-fat cheese

Equipment

• Food processor

Method with food processor

1. 1Attach the dough blade.
2. 2Add all the crust ingredients to the bowl.
3. 3Knead for 6 minutes at speed 3.
4. 4Roll the dough out as thin as possible using a rolling pin.
5. 5Transfer onto a sheet of parchment paper.
6. 6Cover with finely grated or shredded cheese and scatter the torn mozzarella on top.
7. 7Bake for 10-15min at 180ºC.
8. 8Take it out of the oven, top with the remaining ingredients: fresh arugula, cured ham, and very finely shredded cheese.
9. 9All done! Our spelt pizza with arugula and ham is ready to enjoy.

Method by hand

1. 1Mix the lukewarm water with the yeast and let it activate.
2. 2Add the rest of the ingredients.
3. 3Knead until smooth.
4. 4Roll the dough out as thin as possible using a rolling pin.
5. 5Transfer onto a sheet of parchment paper.
6. 6Cover with finely grated or shredded cheese and scatter the torn mozzarella on top.
7. 7Bake for 10-15min at 180ºC.
8. 8Take it out of the oven, top with the remaining ingredients: fresh arugula, cured ham, and very finely shredded cheese.