Spelt Pizza Bianco with Fresh Vegetables


Pizzaaaaa!!!! Who doesn’t love it?! I know, I promised another sweet baking recipe, but I guess you’ll have to wait for the weekend 😉 Until then, you might just as well enjoy these super tasty mini pizze – without tomato sauce! The bianco in the title refers to the topping of creme fraîche I used instead. And I must say, I loved the creme fraîche version way more than a boring pizza drowned in tomato sauce. To me it seemed more fresh, and it worked very well together with the fresh vegetables, especially the tomato slices 🙂 That is definitely a recipe I am going to do again!

The dough is the same as I used for the Spinach Pizzette. But it’s not because I am boring or so, it is more because I am lazy. So when I discover a nice recipe for a basis such as a good basic yeast dough, I prepare more than I need, freeze it and use the rest later. This way you have way less work the second time you prepare something with the dough. Read more about how to freeze the dough in the tips below the recipe 😉

Ingredients (serves 2):

For the dough: For the topping:
 275 g spelt flour  4 tbsp creme fraiche
 1/2 tsp salt  1 large clove of garlic
 13 g yeast 1/2 bell pepper
 1/2 hand full of hazelnuts  6 small tomatoes
 125 ml water 1/2 onion
 25 ml colza oil  1/2 avocado
1 tsp chives (chopped)
2 leaves iceberg salad
2 tbsp parmesan, shaved
salt, pepper

Mix all the dry ingredients for the dough in a bowl. Dissolve the yeast in the lukewarm water and add it bit by bit to the dough, carefully kneading in between. Add the oil as well and keep kneading for about 12-15 minutes. Form the dough to a ball, and let it rise in a warm place for about 1 hour. Divide the dough into 4 pieces of equal size and form the pieces to balls again. Cover the dough balls with colza oil and let them rise at a warm place for another 30 minutes.

Preheat the oven to 240°C. Put the creme fraîche into a small bowl, press in the garlic and season with salt and pepper. Mix it all together very well. Wash, and cut or chop the vegetables. Cut the iceberg salad into 1 cm thick stripes. Roll out the dough balls as thin as possible. Place them on two baking sheets with baking parchment. Spread the creme fraîche generously over the mini pizze. Garnish the pizze with the vegetables, leave the iceberg salad and the parmesan aside. Bake in the oven at 240°C for about 10 minutes. Garnish the warm pizze with the iceberg salad and sprinkle with the parmesan before serving.

Tip: Prepare twice the amount of the dough and freeze 4 balls in a plastic bag. You can gently defrost them by putting the bag into the fridge the evening before you want to use them. When you take them out of the fridge, they are ready to be rolled out 😉


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