Spelt Pizza with Antipasti
Spelt pizza topped with grilled vegetables and ricotta creates a harmonious blend of flavors. The fresh zucchini, eggplant, and bell pepper are seasoned with garlic, thyme, and olive oil before being layered over the dough and creamy ricotta for a delightful vegetarian main course.
Ingredients
- 200 g spelt whole‑grain flour
- 200 g spelt flour (Type 630)
- ½ tsp salt
- 0.5 cube Yeast
- 250 g zucchini (1 medium)
- 200 g small eggplants (1 medium)
- 200 g yellow bell pepper (1 medium)
- 2 cloves garlic
- 6 sprigs Thyme
- 4 tbsp olive oil
- pepper to taste
- 250 g ricotta
Instructions
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1.
Mix both flours and ½ tsp salt in a bowl, create a well in the center, crumble yeast into it.
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2.
Pour 250 ml lukewarm water over the mixture and knead with a hand mixer’s dough hooks until smooth. Cover the dough with a kitchen towel and let rise in a warm place for about 30 minutes.
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3.
Meanwhile, clean, wash, and dry zucchini, eggplant, and bell pepper. Slice zucchini and eggplant into ~1 cm thick rounds; cut bell pepper into strips.
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4.
Peel garlic and slice thinly.
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5.
Wash thyme, shake off excess water, and pluck leaves. Mix olive oil with garlic and thyme, seasoning with salt and pepper.
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6.
Heat a grill pan. Cook the vegetables in batches, turning for about 5 minutes each, drizzling with garlic‑thyme oil as you go.
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7.
Divide dough onto a floured surface into four portions; roll each into a round pizza (~23 cm diameter).
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8.
Place two pizzas on one sheet of parchment paper sized to fit your baking tray. Transfer the parchment with pizzas onto the tray.
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9.
Spread ricotta over each pizza, arrange grilled vegetables on top, and bake in a preheated oven at 225 °C (200 °C fan‑forced, gas: level 3–4) on the lowest rack for 15–20 minutes. Remove, lift pizzas and parchment from the tray, then repeat with remaining pizzas.
