Spelt Spring Veggie Pizza

Monday, June 06, 2016
This here is a tribute to the wonder that is carbs, to the nearing conclusion of Spring and a ceremonial commencement of the beginning of another season; bikini wearing season. I must disclaim, that I may have a few slip ups along the way, but this here, is in memoriam of my freedom. Freedom to enjoy carbs as I please. It will soon no longer be 'sweater weather' and stealing my Dad's sweaters will no longer be necessary or useful,  perfecting my impression of a beached baby whale in the bathtub will no longer be a laughing matter, and pool party invitations will soon arrive. (This is all hypothetical and for the cool people, I don't expect too many party invitations).

If you're wondering what the components of these bad boys are, listen up:
- Crunchy spelt dough,
- Green chilli and basil pesto,
- Ricotta
- Marinated zucchini carpaccio
- Freshly popped peas,
- Rocket leaves
- Greek basil
- Lots of good olive oil
- and ground black pepper.

Sound okay?

All together, they make one big happy family, and I'm sure they'll make lots of other families very big and happy too.

If like me, you have plans to look decent in a bikini this Summer but are sad to say good bye to the sweet and starchy life, see your carbs out in style. After all, this pizza is so this season.

Spelt Spring Veggie Pizza 

YOU WILL NEED:

FOR THE PIZZA
400G SPELT FLOUR
7G (1 PACKET) DRY ACTIVE YEAST
1 TSP SALT 
1 TSP SUGAR
240ML WARM WATER
A LITTLE MORE FLOUR FOR DUSTING

FOR THE PESTO
1 GREEN CHILLI
2 BIG HANDFULS BASIL
1 BIG HANDFUL SPINACH
1 GARLIC CLOVE
1 INCH CUBE OF PARMESAN
1 TBSP LEMON JUICE
1 TSP LEMON ZEST
1/2 CUP TOASTED PINE NUTS
2 TBSP OLIVE OIL
SEA SALT AND PEPPER

FOR THE ZUCCHINI
1 LARGE ZUCCHINI
ZEST OF 1 LEMON
JUICE OF 1 LEMON
2 TBSP OLIVE OIL
1 TSP SUGAR 
1 TSP DIJON MUSTARD
SEA SALT AND BLACK PEPPER
A VEGETABLE PEELER

REMAINING TOPPINGS

2 TBSP GRATED PARMESAN
1 HANDFUL ROCKET LEAVES
1/4 CUP FRESH PEAS
250G/1 CUP RICOTTA
SEA SALT AND BLACK PEPPER
GOOD OLIVE OIL
LEMON ZEST 
GREEK OR REGULAR BASIL LEAVES

Start by making the pizza dough. Combine the warm water with the sugar and yeast. Leave for 5 minutes until slightly frothy. 

Meanwhile, combine the flour and salt in a large mixing bowl and make a well in the centre. 

Pour in the majority of the yeast mixture and mix until the dough comes together. Add a little more of the remaining water if you think it's too dry and it's not coming together into one chunk. 

Lightly dust a clean surface knead the dough for 10-12 minutes, until smooth. (You can also use a dough hook if you have one). Here's a little video on how to knead dough if you're unsure. 

Lightly grease a large bowl and leave the kneaded dough in there, covered for an hour or until it has doubled in size. 

Meanwhile, make the zucchini. Heat a griddle pan on high. Slice the zucchini with a vegetable peeler lengthways so you have long thin strips. 

Lightly oil the griddle pan with a paper towel so that the zucchini doesn't stick to it. 

To make the marinade, combine the lemon zest, lemon juice, dijon mustard, sugar, olive oil and salt and pepper. 

Grill the zucchini slices for 1 minute or so on both sides or until it has solid brown lines on it from the pan. 

Transfer each piece to the marinade. 

To make the green chilli pesto combine all of the ingredients in a food processor and blend until smooth. You can also save time and buy your favourite brand of pesto. 

Pre-heat the oven to 250C or 480F on fan and line two baking trays with greased baking parchment. 

Poke the air out of the dough and knead for a minute or two more. 

Divide the dough in half and roll out two pizza bases to about 1/4-1/2 thick depending on your desired thickness. (You may need a little flour so the dough doesn't get stuck to the counter). 

Move each pizza base onto the prepared baking trays. 

Sprinkle the bases with the grated parmesan, a drizzle of olive oil and some basil leaves. 

Bake for 12-15 minutes or until slightly golden. 

To finish, top each pizza with 2 tablespoons of the pesto. Then split the ricotta between the pizzas and smooth out. Top with some zucchini pieces, sprinkle with lots of peas, rocket leaves, basil leaves, olive oil, black pepper and a little more lemon zest. 

Enjoy!

Note: You can also make the dough a day in advance and refrigerate it, taking it out of the fridge 30 minutes before you want to use it. 

You can also make the zucchini and the pesto a day or two in advance. 

Use the remaining pesto for pastas and sandwiches!