Spelt Whole Grain Pizza Rounds with Broccoli, Corn, Prawns and Mozzarella

Ingredients

• 300 g spelt whole wheat flour (+ 2 tbsp for kneading)
• 5 g dry yeast
• 1 pinch caster sugar
• Salt
• 3 tbsp Garofalo extra virgin olive oil
• 180 ml lukewarm water
• 200 g broccoli
• 150 g cherry tomatoes
• 1 clove garlic
• 250 g prawns (ready-to-cook; peeled and deveined)
• 100 g sweet corn (canned; drained weight)
• 1 jar ORYZA organic tomato sauce (330 g)
• 200 g grated mozzarella (45 % fat in milk)
• 2 tsp pine nuts
• Pepper
• 0.5 tsp dried Italian herbs
• 1 handful basil leaves (5 g)

Instructions

1. 1.

   Knead 300 g spelt flour, yeast, sugar, ½ tsp salt, 2 tbsp olive oil and water into a smooth dough. Let the dough rise covered in a warm place for at least 1 hour.

2. 2.

   Meanwhile, clean, wash and chop the broccoli into small florets. Steam the florets for 5 minutes in boiling salted water. Wash and halve the tomatoes. Peel and finely chop the garlic. Rinse and pat the prawns dry. Drain the corn in a sieve.

3. 3.

   After 1 hour, knead the dough again firmly, divide it into 4 pieces and roll out thin oval rounds on a floured surface.

4. 4.

   Place the rounds on two baking sheets lined with baking paper. Spread the tomato sauce on them, then evenly distribute half of the cheese, broccoli, tomatoes, corn, garlic, prawns and pine nuts. Sprinkle the rounds with the remaining cheese and season with salt, pepper, herbs and chili flakes.

5. 5.

   Bake the rounds in a preheated oven at 225 °C (convection 200 °C; gas: mark 3–4) for 10–15 minutes. Wash and shake the basil leaves dry. Remove from the oven and serve sprinkled with basil leaves.