Winemaker pizza

Ingredients for 2 servings:

• 400 g spelt flour type 630
• 30 g fresh yeast
• 3 tbsp olive oil
• 1 tsp thyme, dried
• 1 tsp salt
• 1 pinch(s) of sugar
• 3 large onions, red
• 2 tbsp oil for frying
• 300 g seedless grapes
• 400 g sour cream
• 100 g bacon, sliced
• Salt and pepper from the mill

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

for two round pizzas of 32 cm Ø

Place the yeast and sugar in a tall mug with 100 ml of lukewarm water and let it rise in a warm place. For the yeast dough, put the flour in a bowl and make a well in the center. Pour the risen yeast into the well. Add the sea salt, thyme, olive oil, and 140 ml of lukewarm water. Using the dough hook of a hand mixer, knead until you have a smooth, elastic yeast dough. Cover the dough and let it rise in a warm place for 45 minutes, until it has doubled in size. For the topping, peel and halve the onions. Finely slice the bacon and onions. Heat 2 tablespoons of oil in a pan and sauté the onion strips for about 5 minutes. Let cool. Wash and halve the grapes. Season the sour cream well with sea salt and pepper. Preheat the oven to 200°C fan/convection oven. Grease the pizza pans. Halve the dough, roll it out, and place it on the pizza pans. Spread with sour cream, leaving a small border. Top with onions, ham, and grapes. Bake in a hot oven for 25 minutes until golden brown.