Spelt Pizza

Ingredients

• 200 g spelt whole‑grain flour
• 200 g spelt flour (Type 630)
• Salt
• 21 g yeast (0.5 cube)
• 60 g sun‑dried tomatoes in oil
• 2 sprigs Rosemary
• 400 g pikeperch fillet (skinless)
• 250 g mozzarella
• 250 g diced canned tomatoes
• Pepper

Instructions

1. 1.

   Mix both flours and 1/2 tsp salt in a bowl, press a well in the center. Crumble yeast into it.

2. 2.

   Add 250 ml lukewarm water and knead with hand mixer hooks until smooth and elastic. Cover dough with kitchen towel and let rise in a warm place for about 30 minutes.

3. 3.

   Drain tomatoes and cut into strips. Wash rosemary, shake dry, pluck needles and finely chop.

4. 4.

   Wash pikeperch fillet, pat dry and slice crosswise into thin pieces.

5. 5.

   Drain mozzarella and slice.

6. 6.

   Place dough on lightly floured surface, divide into four portions and roll each into a round pizza (≈23 cm diameter).

7. 7.

   Lay two pizzas on a sheet of parchment paper the size of your baking tray. Place another sheet with pizzas over it.

8. 8.

   Spread diced tomatoes over pizzas, season with rosemary, salt and pepper. Top with mozzarella slices and bake preheated oven at 225 °C (fan: 200 °C, gas: level 3‑4) on lowest rack for 15 minutes.

9. 9.

   Top prebaked pizzas with pikeperch slices and tomato strips, bake another 5 minutes.

10. 10.

    Remove and lift pizzas with parchment from tray. Season with salt and pepper. Place remaining pizzas on parchment, top similarly and bake.