SPELT, BEETROOT AND GOATS’ CHEESE PIZZA

PREP TIME 20 MINS (PLUS ONE HOUR PROVING) COOK TIME 8 MINS SERVES 2

INGREDIENTS

● 125g wholemeal spelt flour, plus extra for dusting

● 125g white bread flour

● 5g salt

● 3g dried, quick action yeast

● 2 small beetroot

● 100g goat’s cheese with rind

● 50g cherry tomatoes

● 2 tbsp passata

● 1 tbsp thyme leaves

● 1 tbsp pine nuts

● 1 tbsp parmesan

● Handful of rocket leaves

METHOD

1 Mix the flours, yeast and salt together in a large bowl or stand mixer with the dough hook attached. Add 170ml lukewarm water and knead together for 5-8 minutes to form a smooth dough. Cover and leave to prove for 1 hour. 2 Meanwhile, slice the goat’s cheese, tomatoes and beetroot. The beetroot is best when very thin, so use a mandolin or speed peeler.

3 When the dough is risen, pre-heat the oven to 250°C/Fan 230°C/Gas

Mark 9. Divide the dough in two and dust the surface of 2 non-stick baking trays with spelt flour. Pat each lump of the dough into a flat disk on the trays, making sure the dough is an even thickness.

4 Spread 1 tbsp passata thinly on each pizza base then top with the cheeses, beetroot, thyme, pine nuts and parmesan.

5 Bake in the hot oven for 8 minutes, top with rocket leaves and serve.