I did not invent this… I had a vision of the fruit and cheese with some fresh basil, yes I can claim that semi as my own, but the pizza base is one that many people have posted about, I just hadn’t gotten around to giving it a whirl myself.
I have made three pizza’s in the last three days… Greek yogurt and spelt flour pizzas!!! Flour, baking powder, yogurt, nothing else.
I tried it with wholemeal spelt flour and it didn’t yield the same results, but I think that was partially due to the fact that I hadn’t given the dough time to rest, nor had I even considered kneading it. Oh the joys of having some gluten back in my life.
When I left the dough to rest it grew in size, I’m not going to say it quite doubled but it definitely had some rise about it. Rolled out with a rolling pin and baked for three minutes, flip it over, top it and cook for another 10 – 12 minutes and you’re done. Pizza was never so freaking easy. Needless to say I’m now obsessed and eating pizza multiple times a day… more pizza topping ideas coming you’re way soon!
Summer Strawberry Pizza with Spelt Yogurt Base
Print RecipeIngredients
- *For the Base*
- 130g spelt flour
- 150g natural Greek yogurt
- 3 tsp baking powder
- 1/2 tsp salt
- *For the Topping*
- 100g buffalo mozzarella, torn
- 1 cup strawberries sliced
- Half a small red onion finely sliced
- Fresh basil and black pepper to serve
Instructions
Mix together flour, yogurt, baking powder and salt in a bowl to form a dough. Knead dough on a floured surface for 3 -5 minutes; until smooth and elastic. It will be a little sticky but shouldn't stick to the counter top!
Set to one side in a lightly oiled bowl, cover and leave to rest for 30 minutes to one hour.
Preheat your oven to 200C (400F).
Roll dough to a 12 - 14 inch round, oval or square between two pieces of lightly greased parchment paper. Lift off the top layer and simply lift the parchment paper with the pizza base on it onto a tray. Bake in the oven for 3 minutes. Remove and flip over.
Top with strawberries, red onion and torn mozzarella. Bake for 10 -12 minutes more.
Garnish with fresh basil and black pepper to serve!
