Spelt Pizza with Asparagus, Radicchio and Rainbow Vegetables
6 people20 minutes15 minutes
For the Pizza Base:
For the Quick Tomato Sauce:
or peanut butter
1pinchGround Black Pepper
8 - SuperValu Sun Dried Tomatoes
not the ones in oil
1 - Fresh Figs
1handfullSuperValu Goodness Walnuts
or hazelnuts, crushed
1handfullSuperValu Rocket Leaves
1 - Yellow Pepper
Preheat the oven to 250°C/gas mark 9. Line two large baking trays with non-stick baking paper.
To make the base, mix all the dry ingredients together in a large bowl, then add the water and oil and stir until it becomes a well-mixed ball. You don’t have to knead this as there is no yeast – the baking powder is the rising agent.
Divide the dough into three equal balls. Dust each ball with flour so that it doesn’t stick to your hands. Roll each base out as thinly as possible, ensuring there are no holes.
Place the bases on the lined trays and bake in the oven for 10 minutes to crisp them up. Remove from the oven and set aside.
Meanwhile, to make the tomato sauce, put all the ingredients in a food processor and blend until smooth.
Prep your veg for the toppings. Finely slice the radicchio into strips, removing the root at the bottom. Cut the woody ends off the asparagus and finely slice or peel the spears lengthwise into strips. Finely slice the fig lengthwise and finely slice the yellow pepper.
Ladle a good layer of tomato sauce onto each base and spread it to the edges. Add your chosen toppings, making sure you have a good contrast of flavours, textures and colours. If using rocket, though, add that after the pizza comes out of the oven.
Put the pizzas back in the oven for a further 6 to 8 minutes, until nice and crispy. Cut into slices and enjoy.