SPELT PIZZA WITH ORANGE SWEET POTATO, PEPITAS & GOAT’S CHEESE

PREP + COOK TIME 1 HOUR (+ PROVING & COOLING) SERVES 4

2 teaspoons (7g) dried yeast ½ teaspoon salt

2 cups (300g) plain spelt flour

1 cup (250ml) warm water

⅓ cup (80ml) olive oil

3 medium brown onions (600g),

halved, sliced thinly

2 cloves garlic, crushed

800g orange sweet potato,

sliced thinly (see cook’s notes) ⅓ cup (65g) pepitas (pumpkin seeds) 1 fresh long green chilli, seeded,

chopped finely

200g soft goat’s cheese, crumbled

20g baby rocket leaves

1 Combine yeast, salt and flour in a large bowl; make a well in the centre. Stir in the water and 2 tablespoons of the oil until mixed well. Knead dough on a floured surface for 5 minutes or until smooth and elastic. Place dough in an oiled bowl; cover with plastic wrap. Stand for 20 minutes or until doubled in size.

2 Heat remaining oil in a large frying pan over medium−high heat; cook the onion and garlic, stirring occasionally, for 5 minutes. Reduce the heat to low; cook, stirring occasionally, for 20 minutes or until onion is light golden. Cool.

3 Preheat oven to 220°C/200°C fan. Oil 2 x 30cm pizza or oven trays.

4 Divide dough in half, roll each half into a 25cm round; place on a tray. Spread the onion mixture on pizza bases; top with orange sweet potato, slightly overlapping the slices, and pepitas.

5 Bake the pizzas for 15 minutes, swapping trays halfway through cooking time, or until crusts are golden. Serve topped with chilli, cheese and rocket.