Pesto Spelt Flour Pizza

Published by Bat-El at December 18, 2016

Ingredients

3 ½ cups white spelt flour (or regular white flour)
3 ½ cups whole spelt flour
4 tsp active dry yeasts
4 Tbsp olive oil
3 tsp salt
3- 4 cups of warm water

For the pesto:

Place in a food processor and chop:
1 handful fresh parsley
1 handful fresh basil leaves
3 garlic cloves
¼ cup olive oil
½ tsp salt
1/2 tsp pepper

For the toppings:

1 cup baby heirloom tomatoes
1 hot pepper- sliced thinly
10 kalmata olives

This might not be your childhood pizza full of cheese and sauce; but I guarantee you are going to love this different and healthy alternative. The smell of the garlic and pesto is incredible, and the juicy tomatoes with the crunchy crust go so well together. Try this colorful pizza and enjoy a wonderful lunch or dinner that will surprise you palate.

Instructions

1). Place the flour in a mixer bowl and add the yeasts and mix. Start adding part (you might not need the whole amount) of the water slowly and then add the olive oil. Once a ball is starting to form, add the salt and mix on high. The dough should separate from the ball.

2). Cut the dough in to 2 and form nice balls. Shape and transfer into 2 deep bowls, greased with olive oil. Flip the dough once, so its all coated with the oil.

3). Cover with a plastic wrap and let rise for an hour and 45 minutes.

4). Preheat your oven to 450 F. Dust your hands and your board with some flour and start making either 2 round or oval pizza shapes. Working as fast as you can, transfer it to a baking sheet and bake it for 10 minutes. I like to place it on the oven surface itself to get a nice crust.

5). Take the tray out. Smear the pesto. Add the tomatoes, peppers and olives. Sprinkle some salt and put it back in the oven for another 10 minutes, this time on the higher rack so the top part can get golden.

Enjoy with some fresh Israeli salad on the side.