Colorfully topped pizza from the pizza stone

Ingredients for 4 servings:

• 350 g spelt flour type 630
• 200 g spelt
• 350 ml water
• 1 cube of yeast, fresh
• 200 g Emmental cheese, grated
• 8 tbsp, heaped pesto (tomato pesto) homemade or from your favorite manufacturer
• 200 g cooked ham
• 200 g mushrooms, fresh
• 16 balls of mozzarella
• e.g. garlic, chopped, in oil
• 4 handfuls of arugula
• 12 fish(s) (Kiel sprats – canned)
• 3 tsp salt

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

extra crispy and wheat-free

Make the pizza dough: Crumble the yeast into 37°C warm water and stir gently for three minutes. Finely grind the spelt grains in a food processor and add them to the dissolved yeast along with the spelt flour and salt. Knead in the food processor for three to four minutes. Let the dough rise at room temperature for about four hours or overnight in the refrigerator, covered with a towel. Divide the dough into six to eight equal portions, knead by hand, and let rise for another 30 minutes at room temperature as flat balls. Finally, roll out the dough balls thinly with a rolling pin and gently fold over the edges. Prepare the pizza topping: Thinly slice the mushrooms. Cut the cooked ham into strips. Wash the arugula and spin dry. Halve the mozzarella balls. Chop fresh garlic or use some marinated in oil from the refrigerator. Set all ingredients aside. Preheat the oven to 250°C and heat a pizza stone at the specified temperature for at least 10 minutes. Place the rolled-out pizza dough on a pizza peel. Spread with tomato pesto, leaving a 1 cm border free. Cover generously with Emmental cheese and add the ham, mushrooms, and halved mozzarella balls. Remove the pizza stone from the oven (wear gloves) and place the topped pizza on top. Bake the pizza in the oven for 15 minutes until crispy. Let the pizza cool for a few minutes, sprinkle with garlic, and top with the arugula and Kieler sprats. Cut into quarters with a pizza knife. Prepare and bake the next pizza. Tip: The pizza dough should crisp when bitten into without being dry. Since all ovens vary slightly in their actual maximum temperature, the desired degree of crispness must be adjusted over the baking time.