SilverCrest SPO 910 A1 Mode D'emploi page 19

Vegetarian pizza with wholemeal spelt base
Ingredients (for around 8–12 mini pizzas)
For the dough:
■ 150 g spelt flour
■ 50 g wholemeal spelt flour
■ 150 ml lukewarm water
■ 7 g fresh yeast or 1/2 sachet of dry yeast (3–4 g)
■ 1 tsp. honey
■ 1 tbsp. olive oil
■ 1/2 tsp. salt
For the tomato sauce:
■ 100 g tomato passata
■ 1/2 tsp. dried oregano
■ Add a pinch of salt and pepper to taste
For the topping:
■ 100 g tinned sweetcorn
■ 100 g red pepper
■ 1 medium-sized onion
■ 150 g grated cheese (e.g. Gouda or gratin cheese)
Preparation:
1) Put the wholemeal spelt flour and spelt flour in a bowl and mix. Remove
100 g from the flour mixture.
2) Pour the 100 g flour mixture into another bowl and add the lukewarm water,
dry yeast and honey. Knead everything well into a pre-dough.
3) Place the pre-dough in a bowl, cover with a clean cloth or cling film. Leave
to rise for 30 minutes.
4) Then add the remaining ingredients to the pre-dough. Mix everything together
and knead until a dough with a smooth surface is formed.
5) Place the dough in a bowl, cover it again with a clean cloth or cling film.
Leave the dough to stand for a second, this time for 3–4 hours.
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■ 16 SPO 910 A1