Spelt pizza with spinach, peppers and mushrooms a la Mäusle

Ingredients for 1 servings:

• 400 g spelt flour, fine
• 20 g yeast, fresh
• 1 tsp honey, liquid and neutral
• 1 tsp salt
• 200 ml water
• 2 tbsp olive oil
• 150 g crème fraîche
• 1 tbsp Italian herbs, dried, approx. OR:
• Pizza seasoning
• 500 g leaf spinach (frozen)
• 1 medium-sized yellow bell pepper(s), cut into thin strips
• 1 medium-sized red bell pepper(s), cut into thin strips
• 1 m.-sized onion(s), cut into fine rings
• 1 tbsp olive oil
• 500 g mushrooms, finely sliced
• e.g. garlic, finely chopped
• 200 g mozzarella, cut into small cubes
• 200 g cheese, Wörrishofener Butterkäse (60%), grated
• 10 olives, black
• salt and pepper
• Olive oil, for the baking tray

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Thaw the spinach leaves in a sieve. For the dough, combine the fresh yeast with the salt, honey, and a little of the water. Cover and let stand for 30 minutes. Then, knead the flour, olive oil, yeast, salt, and water into a smooth dough (adding a little more water if necessary). Cover and let rise until doubled in size. In the meantime, mix the crème fraîche with the Italian herbs (or pizza seasoning). Season with salt and pepper. Mix the mozzarella and butter cheese. Grease a baking sheet with olive oil and roll out or spread the risen yeast dough onto it. Cover and let rise for another 30 minutes. Preheat the oven to 200 degrees Celsius (top/bottom heat). Lightly sauté the pepper and onion strips in a pan with the olive oil (until just firm to the bite), then let cool. Squeeze the spinach leaves thoroughly. Spread the dough with the crème fraîche and herb mixture and sprinkle with the cheese mixture. Then top as follows: one-third with the spinach, the second third with the bell peppers and onions, and the last third with the mushrooms. Season with a little salt and pepper (please note that the cheese also contains salt). Place the olives as “border dividers” and sprinkle garlic on top, if desired (I use garlic with the spinach and mushrooms). Bake the pizza for 20 to 25 minutes. Serve with a cold beer. Tip: Alternatively, use 300g fine spelt flour and 100g wholemeal spelt flour.