Whole-grain spelt pizza

Ingredients for 4 servings:

• 500 g wholemeal spelt flour
• 300 ml water, lukewarm
• 20 g yeast
• 1 tbsp, leveled salt
• 1 tsp honey
• 4 tbsp olive oil
• Tomatoes, pureed
• Mozzarella
• onion(s)
• Ham
• corn
• paprika
• some olive oil
• oregano

Instructions

Working time approx. 1 hour 45 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 45 minutes

Place the whole-grain spelt flour in a mixing bowl and season with salt. Pour the lukewarm water into a measuring jug and dissolve the yeast and honey in it. The water shouldn’t be too hot, as this would destroy the yeast’s leavening power. Pour the water-yeast mixture into the flour, first stirring with a whisk, and then knead everything into a smooth dough. The dough shouldn’t be too dry. If it sticks while kneading, dip your hands in water and continue kneading. Finally, knead in the olive oil and cover the dough, then place it in a warm place. I fill a large bowl with water and place the mixing bowl with the dough in it. The dough should rise for about 40 minutes. Place the dough on a floured surface and divide it into portions. You can divide it into 4 portions and roll them into plate-sized discs, or divide it into 2 portions and line two full baking sheets with the dough. First, place the passata, seasoned with salt, pepper, and Italian herbs, onto the rolled-out dough. Then, spread the mozzarella and the remaining topping ingredients on top. Finally, generously sprinkle with oregano and drizzle with olive oil. Preheat the oven to 220°C (fan oven) and bake the pizza for 20-25 minutes.