SPELT PIZZA WITH MUSHROOMS, POTATOES AND FRESH CHEESE

Preparation 35 minutes, plus chilling Cooking about 25 minutes Serves 4 You can use ricotta rather than making your own cheese.

FOR THE FRESH CHEESE 2L whole milk 2-3 tbsp lemon juice zest and juice of 1 lemon FOR THE PIZZA 350g wholemeal spelt flour 1 tbsp baking powder 2 tsp dried oregano 1½ tbsp cold-pressed rapeseed oil or olive oil, plus extra for drizzling 3 or 4 small potatoes, very thinly sliced 150g mixed mushrooms, sliced 2 sprigs of rosemary, leaves picked 1 handful of rocket, to serve Parmesan, shaved, to serve

1 For the fresh cheese, put the milk in a pan with 1 tsp sea salt. Slowly bring to the boil, then quickly remove from heat. Add lemon juice and stir until the mixture splits into curds and whey. If this doesn’t happen, add more lemon juice. 2 Strain through a sieve lined with muslin. Squeeze the muslin a little, then discard all the liquid; the curds shouldn’t be too dry. 3 Tip the curds into a bowl with the lemon zest, a squeeze of the juice and a little seasoning. Place a plate on the curds and weigh down with a couple of heavy tins. Chill for at least 2 hours. The cheese is ready to eat and will keep in the fridge for a week. 4 Heat the oven to 220°C (200°C fan oven) gas mark 7. Grease 2 baking sheets. 5 For the pizza, mix flour, baking powder, oregano and 1 tsp sea salt in a bowl. Place 250ml ‘finger warm’ water in a jug with the oil. Slowly add to the dry ingredients, mixing continuously. It should come together to form a smooth dough; if it’s dry, add a little water. 6 Halve dough, flatten and form into an oval on each of the baking sheets. Spread cheese over the bases and top with the potato. Scatter over mushrooms and rosemary, drizzle over some oil; season. Bake for 17-20 minutes, until puffed and golden, swapping baking sheets halfway through. Serve topped with rocket and Parmesan shavings.