Pizza with Fennel, Pear, Walnuts, Grana Padano and Arugula

Ingredients

• 400 g spelt flour type 1050 (+2 tbsp for kneading)
• 1 packet dry yeast
• Salt
• 2 tbsp olive oil
• 1 tsp Honey
• 1 sprig thyme
• 80 g Grana Padano (grated)
• 200 g Sour Cream
• Pepper
• 1 bulb fennel
• 1 Red Onion
• 1 pear
• 50 g walnut kernels
• 1 bundle arugula (80 g)

Instructions

1. 1.

   Knead 400 g flour, yeast, 1 tsp salt, oil, honey and 250 ml lukewarm water into a smooth dough. Cover the dough and let it rise in a warm place for about 1 hour until doubled.

2. 2.

   Meanwhile wash thyme, shake dry and pluck leaves. Grate 50 g Grana Padano. Mix thyme with sour cream, fold in grated cheese and season with salt and pepper.

3. 3.

   Clean fennel, trim stem and cut bulb into thin strips. Peel onion, halve it and slice into strips. Wash pear, quarter it, remove core and cut into wedges. Roughly chop walnut kernels.

4. 4.

   Dust a work surface with remaining flour, roll the dough into 4 round pizzas and place them on two baking trays lined with parchment paper.

5. 5.

   Spread the cheese-sour cream mixture over the pizzas. Distribute fennel, onion, pear and walnuts on top. Bake in a preheated oven at 250 °C (fan‑forced 230 °C; gas: level 4) for about 15–20 minutes until golden brown.

6. 6.

   Wash arugula and shake dry. Grate remaining Grana Padano. Remove pizzas from the oven, sprinkle with pepper and arrange with cheese and arugula before serving.