QUICK AND HEALTHY PIZZA

Making your own pizza from scratch is so satisfying. My kids love to help out, which I’m all for as they get to see what is going into their meals – and it’s a whole heap of fun. The beauty is they can customise their own.

SERVES: 2

PREPARATION TIME: 15 minutes, plus 20 mins proving time

COOKING TIME: 12 minutes

For the dough:

150g white spelt flour, plus extra for dusting

100g wholegrain spelt flour 7g sachet of fast-action yeast 1 tsp honey

160ml warm water For the toppings:

4 tbsp pesto

1 ball of mozzarella, torn into pieces Handful of cherry tomatoes, halved Handful of rocket leaves

1 tsp dried chilli flakes (optional) Extra virgin olive oil, for drizzling

1 To make the dough, put the flours, yeast and a teaspoon of salt in the bowl of a stand mixer fitted with a dough hook and stir. Add the honey and water, switch on the machine and knead for three minutes until it forms a ball of dough. (Alternatively, you can knead by hand for six minutes.) Divide in half. Roll out each ball on a floured surface to a circle measuring 18cm. Transfer the pizza bases to two lightly oiled baking sheets and set aside somewhere warm for 20 minutes.

2 Preheat the oven to 240°C/gas mark 9. After the bases have risen, spread the pesto over the pizza bases. Lay the mozzarella and tomatoes on top and bake for 12 minutes until crisp. Remove from the oven and top with the rocket, chilli flakes (if using) and a little extra virgin olive oil.