Spelt Pizza with Gorgonzola, Walnut and Pears
Step 1: In a large bowl mix warm water, honey, yeast and one cup of the spelt flour. Cover the bowl with a clean tea towel and leave to stand for 20 minutes, until the mixture has small bubbles on the surface.
Step 2: Stir in the remaining flour, Extra Virgin Olive Oil and salt. Pour the mixture into the bowl of an electric mixer fitted with a dough hook, and mix on medium for 5 to 6 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, this should take about 1 1/2 hours.
Step 4: Knock back the dough with your fingers until it collapses to its original size.
Step 5: Roll the dough into two equal sized balls and roll each ball into flat circles on floured baking paper, rolling them as thinly as possible.
Step 6: Leave the rolled pizza dough covered with a tea towel for 5 to 10 minutes to rest. The dough will rise again to about 5 millimetres thick.
Step 7: Preheat a fan forced oven to 230C.
Step 8: Place a pizza stone or baking tray in the preheated oven for 10 minutes to heat up.
Step 9: Spread half the Tomato & Basil Sugo over each pizza base using the back of a spoon, leaving a small gap at the edge of each pizza.
Step 10: Sprinkle the mozzarella over the base. Core and thinly slice the pears and brush them lightly with Verjuice to stop any discolouration before placing on the pizzas.
Step 11: Crumble the gorgonzola onto the pizzas, drizzle with Extra Virgin Olive Oil and season with cracked black pepper.
Step 12: Carefully transfer the pizzas onto the preheated pizza stone or baking trays and bake for 10 to 15 minutes, or until the bases are crisp and golden.
Step 13: Remove from the oven and add some flat leaf parsley, gently crumble over the walnuts and drizzle with Extra Virgin Olive Oil.
240ml 1 cup warm water
10ml 2 tspn honey raw if available
7g 1 sachet dry yeast
3 cup spelt flour
40ml 2 tspn Extra Virgin Olive Oil plus more for drizzling
5g 1 tspn sea salt
120ml 1/2 cup Tomato & Basil Sugo
1 cup mozzarella
510g 3 pears skin on, cut into slices
20ml 1 tbspn verjuice
to season freshly cracked black pepper
10g 1/2 cup flat leaf parsley
65g 1/2 cup walnuts
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