- 1/2 -cup luke-warm water
- 1 tsp. active, dry baker's yeast
- 1/4 -tsp. salt
- 1 -1/4 cup spelt flour
- 1 Tbs. extra-virgin olive oil (salad or cooking)
- basil pesto
- goat cheese, hard type
- vegan rice cheese
- artichokes (globe or French), boiled, drained
- sun-dried tomatoes
- sweet red peppers
Place the luke-warm water in a medium sized bowl and sprinkle in the yeast, letting it stand for 5 minutes until foamy. Add salt, olive oil and 1/2-cup of flour and beat for several minutes with a wooden spoon. Add the remaining flour a fourth of a cup at a time, mixing after each addition. The dough will be a bit softer than bread dough, but it shouldn't be sticky. Turn the dough out onto a floured surface and knead for 5 minutes. If you intend to prepare and bake the pizza imminently, clean and oil the mixing bowl and put the dough back in. Put it in a warm place to rise for 30-45 minutes, or until doubled in bulk.
Before assembling the pizza, get all the toppings ready and oil a 12 inch pizza pan. Preheat oven to 500 degrees F. Punch down the risen dough, return to the floured surface and knead for a few minutes. Roll out the dough to fit the pan and press it into place. Brush the top surface of the dough with basil pesto. Add as many toppings as will comfortably fit onto the dough. Make sure not to pile it too high or you may find it doesn't cook evenly. Bake the pizza in the top third of the preheated oven for 15 minutes, or until the crust is golden and the toppings are bubbling.
Nutrition Facts, per serving: calories, 179 ; carbohydrate, 15.3g; dietary fiber, 4.6g; protein 7.7g
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