An autumn feast
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.
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
