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

SERVES 4 PREP + COOK 1 ¾ HOURS + STANDING

◆ 2 tsp dried yeast

◆ ½ tsp fine sea salt

◆ 2 cups wholemeal spelt flour

◆ ½ cup pepitas

◆ 1/ cup extra-virgin olive oil

3

◆ 3 onions, halved, sliced thinly

◆ 2 garlic cloves, crushed

◆ 800g sweet potato, sliced thinly

◆ 1 long green chilli, seeded, sliced

◆ 200g soft goat’s cheese, crumbled

◆ 20g rocket leaves

1 Process yeast, salt, flour and 2 tbsp of the pepitas until pepitas are finely chopped. Add combined 1 cup warm water and 2 tbsp of the olive oil, pulse until mixture comes together in a ball. Knead on a floured surface 5 mins until smooth and elastic. Place dough in an oiled Thethe mmostt beneficial b fi i polyphenols are found in chocolate with a minimum 70% cocoa, however, you still need to watch your portion size. Fortunately, dark chocolate seems to satisfy with less.

lbowl, cover with plastic wrap. Stand 30 mins or until doubled in size.

2 Heat remaining olive oil in a large frying pan over mediumhigh heat. Cook onion and garlic, stirring occasionally, 5 mins. Reduce heat to low, cook, stirring occasionally, 20 mins or until onion is light golden. Cool.

3 Preheat oven to 220°C. Oil two 30cm pizza or oven trays.

4 Divide dough in half, roll each into a 25cm round, place on trays. Spread onion mixture on dough, top with sweet potato, slightly overlapping the slices, sprinkle with remaining pepitas.

5 Bake pizzas 15 mins, swapping trays halfway through cooking, or until crust is golden. Serve topped with chilli, goat’s cheese and rocket leaves.