Saturday night is pizza night in our household. And pizza night got even more exciting when I got these spelt and sunflower seed pizza bases right. They are absolutely lovely, crunchy and thin and so tasty. And with a homemade fresh tomato sauce as a base, this is a exceptionally beautiful Saturday night treat! We like to put spinach, olives, feta cheese and rucola on ours but any combination of toppings will do – imagine away.
Makes 2 large pizzas
20 gram fresh yeast
250 ml warm water
350 gram spelt flour
1 tsp salt
2 large handful sunflower seeds
2 cloves of garlic
6 ripe tomatoes
1 teaspoon oregano
1 teaspoon dried parsley
2 spring onions
1. Dissolve the yeast in the warm water.
2. Add the salt and sieve 3/4 of the flour over the bowl.
3. Mix for a few minutes and add the remaining flour if necessary until a consistent and elastic dough forms that is neither dry nor sticky.
4. Add a tablespoon of olive oil to the bowl and turn the dough around to cover it in the oil.
5. Cover the bowl with cling film and leave to stand in a warm place for 1 – 2 hours until doubled in size.
6. Now start making the tomato sauce by finely chopping the garlic and onion and adding it to a frying pan.
7. Fry the onion and garlic for a few minutes to soften them. Now add the quartered tomatoes, the herbs and the chopped spring onion (I use the whole one, green and white parts).
8. Preheat the oven to 250 degrees.
9. Let the sauce simmer for about an hour, stirring occasionally, until the tomatoes have cooked down and softened and the sauce starts to thicken.
10. Once the dough has risen to twice its size, knock it back and divide it into two pieces.
11. Lay a piece of the dough on a square of baking paper and start rolling it out with a floured rolling pin to a large pizza shape.
12. Once it has reached the desired thickness and shape, divide a handful of the sunflower seeds over the pizza base and roll them into the dough with the rolling pin.
13. Move the pizza with the baking paper onto a pizza baking dish.
14. Cover the pizza with half of the tomato sauce. You can either use the chunky version you have created or, if you prefer, quickly use a hand blender to create a smooth sauce.
15. Add your preferred toppings.
16. Bake in the oven for about 15 minutes, until the crust is browned and crispy and the cheese has melted.
17. Repeat for the second pizza (step 11 to 16) and enjoy them fresh out of the oven.