Spelt Pizza with Pesto

Ingredients

• 500 g spelt whole‑grain flour
• 0.5 cube Yeast
• Salt
• 5 tbsp olive oil
• 50 g basil
• 1 Garlic clove
• 40 g parmesan (30% fat in the cheese)
• 50 g sunflower seeds (4 tbsp)
• Pepper
• 500 g Green Asparagus
• 1 Red Onion
• 125 g mozzarella (45% fat in the cheese)

Instructions

1. 1.

   Put flour into a bowl, press a well in the middle, crumble yeast into it and cover with 3 tbsp lukewarm water. Let rise covered for 5 minutes.

2. 2.

   Add salt, 3 tbsp oil and 220 ml water to the pre‑mix, knead for 10 minutes and work into a smooth dough. Let the dough rise at a warm place for 1 hour.

3. 3.

   Meanwhile wash basil, dry it, pinch leaves off. Peel garlic and chop finely. Grate parmesan. Blend everything with 30 g sunflower seeds and remaining olive oil until smooth. Season pesto with salt and pepper.

4. 4.

   For the topping wash asparagus, cut off woody ends, peel lower third. Peel onion and slice into rings. Slice mozzarella into rounds.

5. 5.

   Divide dough into 4 portions and roll each into a long flatbread. Place two flatbreads on a baking sheet lined with parchment paper. Spread pesto evenly over the breads, top with asparagus, onion and mozzarella, and sprinkle remaining sunflower seeds. Bake in preheated oven at 225 °C (fan: 200 °C; gas: level 3–4) on the lowest rack for 15–20 minutes.