Healthy Mini Pizzas
With this recipe, you'll create delectable spelt flour pizzas topped with a flavorful mix of ingredients, including tomato sauce, caramelized onions, artichokes, capers, and a medley of cheeses. The crust is made from a light and airy spelt flour dough, providing the perfect base for a satisfying homemade pizza experience. Enjoy the process of constructing these delightful pizzas, from preparing the yeast mixture to baking them to crispy perfection in your oven. This recipe is sure to impress your taste buds with every bite!
— Constant Cookbook
Ingredients
- ½ tsp active dry yeast
- 285g/9¼oz white spelt flour
- ½ tsp Himalayan pink salt
- 1 tbsp olive oil
- 1 onion
- 1 garlic
- 2 tbsp capers
- pinch dried chilli
- 300g/10½oz tomatoes
- 1 tbsp fresh oreganooregano
- 2 canned artichoke
- 2 basil
- 20g/¾oz buffalo mozzarella
- 15g/½oz courgette
- 3 strips of lemon
- 15g/½oz feta
- 10g/1/3oz fennel
- 15g/½oz sweet potato
- 6g/¼oz hard goats’ cheese, grated
- 3 garlic
- 7g/¼oz beetroot
- 10g/½oz feta
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- For the bases, mix the yeast with 170ml/6fl oz of lukewarm water, cover and set aside in a warm room for about 15 minutes.
- Meanwhile make the sauce. Heat the oil in a pan and gently fry the onion and garlic until the onions start to go soft. Add a splash of water to cool then add the remaining ingredients. Simmer for 15 minutes, or until thickened. Set aside until ready to construct the pizzas.
- For the bases, whisk the yeast and water mixture and set aside for another five minutes.
- Place the spelt flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix to combine then turn out onto a lightly floured work surface and knead for 5â10 minutes until smooth and silky to the touch, adding a little more flour if necessary.
- Divide the bread dough into eight pieces, roll each piece into a ball and place on a baking tray lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by your choice of toppings and bake for five minutes. Rotate and bake for a further five minutes, or until the base is crisp.
Cook Time
30M
Prep Time
PT1H
Yield
Makes 8 mini pizzas
Nutrition
- Calories: 168kcal
- Carbohydrate Content: 29.5g
- Fat Content: 3.4g
- Fiber Content: 2.4g
- Protein Content: 5.4g
- Saturated Fat Content: 1.2g
- Sugar Content: 2.7g
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