Pizza is my guilty pleasure – everyone in my family loves pizza, myself included! I love this spelt pizza because the crust comes out deliciously and is still so healthy. It is a great way to indulge without feeling guilty. Below is one of my favourite recipes that incorporates a ton of veggies. My daughters’ favourite is having pepperoni, basil, and mozzarella. My favourite is a simple margherita. And my husband’s favourite is shrimp pizza!
Spelt crust pizza on the BBQ
Ingredients:
For the Crust:
2 tsp coconut sugar
2 tsp active dry yeast (make sure its not dead as it will not bubble)
1 cup or as needed warm water (not hot*)
2 cups spelt flour
2 tbsp brown rice flour
1 tbsp extra-virgin olive oil
Salt to taste
For the Sauce:
2 plum tomatoes
4 cloves of garlic
1 shallot
Drizzle of olive or avocado oil
Freshly chopped basil and oregano
Toppings (vegetables sliced thin for grilling):
Zucchini
Eggplant
Bell peppers
Drizzle of olive or avocado oil
Dried oregano
Dried parsley
Feta cheese (Sheep), or your choice of cheeses
Garnish:
Greens of your choice. (on my pizza was microgreens)
Aleppo peppers crushed or red crushed peppers
Drizzle of EVO
Directions:
In a bowl of the spelt flour and brown rice flour, make a well
In that well, add the warm water and then sprinkle the yeast and coconut sugar on top Let it sit for 5-10 minutes, until yeast begins to bubble and foam to the surface
Using your fingers mix the flour and the yeast mixture and form a dough
The dough should be smooth but not sticky – use oil on your hands to form a ball and place it in a bowl and cover with a towel
Allow it to rise for couple hours
Toss the vegetables in the oil and herbs
Grill the vegetables, keep it aside
Using a BBQ Sheet, roast the tomatoes, shallots and garlic
Blend into a sauce
Add chopped fresh basil, oregano and keep it aside
Transfer the dough on floured surface, roll it to a desired shape
Transfer it to a pizza pan (if using oven) greased with oil and sprinkled with spelt flour or cornmeal and slide it directly on a well oiled grill rack or BBQ sheet – If in the grill check in for 2/3 mins or preheated oven for 5 minutes
Turn the pizza on the other side and brush it with olive oil
Spread the sauce, arrange the grilled vegetables, cheese, put it back in the grill (3-5 minutes) or oven until the pizza is ready (15-20 minutes)
Cool for 5 minutes, slice and garnish with greens, crushed red peppers, drizzle of EVO, parmesan cheese and enjoy
Tips for pizza on the grill:
To Check: look for pockets of air bubbles
After 2 minutes, open the grill and check underneath the dough to see if it is getting browned.
Rotate the pizza if it is brown only on one side.
When you see brown spots, Remove and turn on the other side for toppings.
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