PureSpelt root vegetable mini-pizza
for 8 mini-pizzas
Yeast dough
500 g of PureSpelt half-white flour with 20 % bruised grain
1 ½ teaspoons of salt
20 g of yeast, crumbled
3.25 dl of water
3 tablespoons of olive oil
2-3 tablespoons of oregano, finely chopped
Topping
Approx. 250 g of shop-bought tomato puree
250 g of root vegetables, e.g. carrots, yellow carrots (Pfälzerrüebli), parsnips (Pastinaken), celeriac, peeled and thinly sliced or shaved
1 red onion, sliced into rings
100 g og Gruyere cheese, grated
150 g of Mozzarella cheese, pinched into small pieces
1-2 tablespoons of flat leaf parsley or oregano, finely chopped
Salt, pepper
Olive oil for sprinkling
1
Dough: Mix together the flour and the salt. Dissolve the yeast in water and add to the flour together with the olive oil and the oregano. Briefly knead into a soft dough. Cover and leave to rise until it has doubled in volume.
2
Divide the dough into eight equal pieces. Using the hands, form into discs of between 12 and 14 centimetres diameter and lay the mini-pizzas on one or more baking trays lined with baking paper.
3
Brush the dough discs with tomato puree leaving a border of between 1 and 2 cms free. Distribute the remaining ingredients evenly on the dough bases.
Baking
Bake for 15-20 minutes in the lower half of an oven pre-heated to 220°C. Remove from the oven, sprinkle with parsley or oregano and serve while still hot. Immediately place the next baking tray of mini pizzas into the oven and bake as before.
Tip
Serve the mini-pizzas together with a colourful seasonal mixed salad.
Source:
IG Dinkel, Judith Gmür-Stalder
