Superfood Pizza

Ingredients

• 200 g spelt whole‑grain flour
• 200 g spelt flour (Type 630)
• 1 tsp salt
• 0.5 cube Yeast
• 20 g basil (1 bundle)
• 1 Garlic clove
• 30 g pine nuts
• 1 tsp lemon juice
• 3 tbsp vegetable broth
• 3 tbsp olive oil
• black pepper to taste
• 250 g green asparagus
• 150 g peas (fresh split or frozen)
• 50 g nettle leaves (or baby spinach)
• 2 red onions

Instructions

1. 1.

   In a bowl mix the spelt whole‑grain flour, 200 g spelt flour and 1 tsp salt. Create a well in the center, crumble in the yeast, add 5 tbsp lukewarm water and a pinch of flour from the rim, then stir to form a starter. Cover and let rise in a warm place for about 15 minutes.

2. 2.

   Add another ~210 ml lukewarm water and knead everything into a smooth dough for 10 minutes; add more flour or water if needed. Cover and let rise for about 45 minutes.

3. 3.

   Wash and dry the basil. Peel and chop the garlic. In a mortar, combine basil, garlic, pine nuts, lemon juice, broth and olive oil to make a coarse pesto, or blend with an immersion blender. Season with salt and pepper.

4. 4.

   Trim the lower third of the asparagus, cut off woody ends, halve lengthwise and cut into bite‑sized pieces. Boil asparagus and peas for 5–8 minutes, then shock in cold water and drain. Meanwhile wash and dry the nettle salad, peel onions and slice into rings.

5. 5.

   Divide dough into four portions. On a floured surface roll each into round flatbreads and place on two baking trays lined with parchment paper. Spread some pesto over each flatbread, then top with peas, asparagus and onion rings. Bake in a preheated oven at 225 °C (200 °C fan; gas: level 3–4) for 10–12 minutes.

6. 6.

   Sprinkle pizzas with the nettle salad, season with salt and pepper, and drizzle with remaining pesto.