Vegetable Pizza with Spelt Whole‑Wheat Dough

Ingredients

• 500 g spelt whole‑wheat flour
• 21 g yeast (0.5 cube)
• Salt
• 2 tbsp olive oil
• 50 g basil
• 1 Garlic clove
• 30 g Parmesan (30% fat in the tray)
• 45 g sunflower seeds (3 tbsp)
• 45 g pumpkin seeds (3 tbsp)
• 2 tbsp olive oil
• Salt
• Pepper
• 1 Red Onion
• 500 g vegetables such as tomatoes, zucchini, zucchini flowers
• 125 g mozzarella (45% fat in the tray)

Instructions

1. 1.

   For the dough, put flour into a bowl, press a well in the middle, sprinkle yeast, cover with 3 tbsp lukewarm water and let rise covered for 5 minutes.

2. 2.

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

3. 3.

   Meanwhile wash basil, pat dry and tear leaves; set aside a few leaves. Peel and finely chop garlic. Grate Parmesan. Blend everything with half of each seed type, oil and 2–3 tbsp water until smooth. Season pesto with salt and pepper.

4. 4.

   Peel onion, halve it and cut into strips. Clean vegetables, wash them and slice or cut into pieces. Tear mozzarella into chunks.

5. 5.

   Divide dough into four portions and roll out into round pizzas. Place two pizza bases on a baking sheet lined with parchment paper. Spread some pesto on the bases, top with onion strips and bake in a preheated oven at 225 °C (fan 200 °C; gas: level 3–4) on the lowest rack for 15–20 minutes.

6. 6.

   Take pizzas out of the oven. Top with vegetables, mozzarella and remaining pesto, then sprinkle with the rest of the seeds.