Vegan Spelt Pizza
The vegan spelt pizza can be easily customized to taste and has a pleasantly aromatic flavor.
Ingredients
- 15 g fresh yeast
- 400 g spelt flour type 1050 (+1 tbsp for working)
- 3 tbsp olive oil
- Salt
- A pinch of Whole Grain Sugar
- 300 g green asparagus
- 125 g mushrooms
- 0.5 zucchini (125 g)
- 150 g vegan basil pesto
- 50 g vegan parmesan (alternative)
- 3 tbsp pine nuts (15 g each)
- Pepper
Instructions
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1.
Dissolve yeast in 200 ml lukewarm water. In a bowl mix flour with 1 tsp salt and sugar, press a well in the center, pour in yeast mixture and 2 tbsp oil, then knead into a smooth dough. On a floured surface knead vigorously, return to bowl, cover and let rise in a warm place for about 1 hour.
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2.
Meanwhile wash asparagus, peel lower third, trim woody ends, split stalks lengthwise, then cut crosswise into ~7 cm pieces. Clean mushrooms and slice thinly. Peel zucchini, wash, and slice as well.
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3.
Knead dough on floured surface, divide into 4 pieces, roll each into round flatbreads. Place two on a parchment-lined tray, brush with remaining oil. Spread pesto thinly, top with asparagus, mushrooms, and zucchini slices.
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4.
Sprinkle pizzas with vegan parmesan alternative and pine nuts, season with salt, bake in preheated oven at 220 °C fan (convection) for 10–15 minutes until golden brown. Remove vegan spelt pizza, lightly salt, pepper, cut into thirds and serve.
