Stuffed pizza bread

Ingredients for 4 servings:

• 200 g spelt
• 350 g spelt flour type 630
• 350 ml mineral water
• 1 cube of yeast
• 3 tsp sea salt
• 2 tbsp olive oil
• 4 tbsp, heaped sauce (curry tomato sauce)
• 4 handfuls of Emmental cheese
• 8 half tomatoes, pickled
• n. B. Pfeffer
• n. B. Spice mix (Magic Dust)
• e.g. garlic, in oil

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 15 minutes

with spelt flour, suitable for a party

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, olive oil, and salt. Knead in the food processor for five minutes. Let the dough rise for about four hours at room temperature or overnight in the refrigerator, covered with a towel. Divide the dough into eight equal portions, knead by hand, and let rise for another 30 minutes at room temperature as flat balls. Finally, roll out the eight dough pieces with a rolling pin into rectangles measuring approximately 30 x 6 cm. Top four rectangles, and use the other four as bases. In the meantime, preheat the oven to 250°C (top/bottom heat). Use a pizza stone if available. First, cut the pickled tomatoes into thin strips lengthwise and set aside. Brush the edges of the bottom dough rectangles with garlic oil and spread the curry tomato sauce in the middle. Spread the grated Emmental cheese along the entire length. Place the tomato strips in the center and season with pepper, garlic, and Magic Dust, if desired. Place a free rectangle of dough on top, crimp the entire edge, and brush the surface with garlic oil. Place two filled pizza breads on the hot pizza stone and bake for 20 minutes until crispy. Repeat the process with the other two pizza breads. Let cool and serve with something like cream cheese. You can also bake the breads the next day for about five minutes at 200°C before serving.