For the dough:
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 sauce:
1 big onion, chopp
1 can small tomato paste (6 oz)ed
1 can sliced mushrooms, drained and rinsed
1 Tbsp dry oregano
1 tsp salt
1/2 tsp black pepper
1 1/2 cups water
For the toppings:
This rich pizza is a party of unique flavors. Growing up in a morrocan house, cheese was rarely an option on the menu. My mom would make this delicious pizza for special occasions with a fresh Israeli salad on the side and nothing else was needed. The dough was made with regular plain white flour, but I personally truly love using spelt flour. It's healthier and it tastes the same, so why not?! I'm all about homemade food and I'm proud to say that my little twins enjoy this pizza every Friday at their daycare. Many times I skip the grated egg on top and its still very delicious! You will feel light and easy without the guilt of eating cheese that takes hours to digest. It is going to be your favorite!
1). Place the flour in a mixer bowl and add the yeast 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 bowl.
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 it's all coated with the oil.
3). Cover with a plastic wrap and let rise for an hour and 30 minutes.
4). For the Pizza Sauce: While the dough is rising, heat up oil in a wide skillet and sauté the onions for about 7-10 minutes until translucent. Add the mushrooms and spices and mix for few more minutes. Add the tomato paste and add the water, mix very well, lower the flame to the lowest possible and cook for about 3-5 minutes. Sprinkle some more salt and pepper ans set aside.
5). Preheat your oven to 380 degrees. Dust your hands and your board with some flour and start making 2 round pizza shapes. Working as fast as you can, transfer it to a baking sheet lined with parchment paper and bake it for 15 minutes. (I like to place it on the oven surface itself just for few minutes to get a nice crust).
6). Take the tray out. Smear the sauce. Add the tuna, grated egg, olives and put it back in the oven for another 15 minutes.
7). Take it out of the oven and serve with chopped Israeli salad.