Maggie Beer

Spelt pizza with gorgonzola walnuts pears 2

Spelt Pizza with Gorgonzola, Walnut and Pears

Spelt pizza with gorgonzola walnuts pears 2

Step 1: In a large bowl mix warm water, honey, the yeast and one cup of the spelt flour. Cover the bowl with a clean tea towel and leave to stand for twenty minutes, until the mixture has small bubbles on the surface.

Step 2: Stir in the remaining flour, olive oil and salt. Pour the mixture into the bowl of an electric mixer fitted with a dough hook, and mix on medium for five to six minutes or until dough is soft but still loose.

Step 3: Remove the dough and place into a clean bowl lightly oiled with Extra Virgin Olive Oil. Cover the bowl with a tea towel and leave until the dough has doubled in size, about one and a half hours.

Step 4: Knock back the dough with your fingers until it collapses to its original size.

Step 5:  Roll into two equal sized balls and roll each ball into circles on floured baking paper, rolling them as thinly as possible. Leave the rolled pizza dough covered with a tea towel for five to ten minutes to rest. The dough will rise again to about five millimetres thick.

Step 6: Preheat a fan forced oven to 230C.

Step 7: Place a pizza stone or baking tray in the preheated oven for ten minutes to heat up.

Step 8: Spread half the Sugo over each pizza bases using the back of a spoon. Leave a small gap at the edge of each pizza.

Step 9:  Sprinkle the mozzarella over the base. Core and thinly slice the pears and brush them lightly with Verjuice to stop any discolouration. Add the crumbled gorgonzola onto the pizzas and drizzle with Extra Virgin Olive Oil and season with cracked black pepper.

Step 10: Carefully transfer the pizzas onto the preheated pizza stone or baking trays and bake for ten to fifteen minutes, or until the bases are crisp and golden.

Step 11:  Remove from the oven and add the beet leaves, some flat leaf parsley and then gently crumble over the walnuts and drizzle with Extra Virgin Olive Oil.


  1. 240ml 1 cup warm water
  2. 10ml 2 tspn honey raw if aviailable
  3. 7g 1 sachet dry yeast
  4. 3 cup spelt flour
  5. 40ml 2 tbspn Extra Virgin Olive Oil plus more for drizzling
  6. 5g 1 tspn sea salt
  7. 120ml 1/2 cup Tomato & Basil Sugo
  8. 1 cup mozzarella
  9. 510g 3 pears skin on, cut into slices
  10. 20ml 1 tbspn Verjuice
  11. 10g 1/2 cup flat leaf parsely
  12. 65g 1/2 cup walnut heated in a warm oven and then rubbed in tea towel to remove skins

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