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Spelt pizza with asparagus and artichoke pesto
Spelt pizza with asparagus and artichoke pesto
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Prep Time:
65 minutes
Cook Time:
15 minutes
Total Time:
80 minutes
Prepare the dough in advance for easy fridge storage before cooking.
Ingredients:
  • 3 bunches asparagus, trimmed
  • 13.80 gm extra virgin olive oil
  • 200g (2 cups) coarsely grated fresh mozzarella
  • 40g (1/2 cup) finely grated parmesan or vegetarian hard cheese
  • Extra finely grated parmesan, (or vegetarian hard cheese) to serve
  • 250ml (1 cup) warm water
  • 7g sachet dried yeast
  • 5.00 gm caster sugar
  • 350g (2 1/3 cups) white spelt flour
  • 1.20 gm sea salt
  • 18.20 gm extra virgin olive oil
  • 105g (1/2 cup) drained artichoke hearts in brine
  • 125.00 ml firmly packed fresh continental parsley leaves, chopped
  • 20.00 ml drained baby capers
  • 1 garlic clove, chopped
  • 36.40 gm extra virgin olive oil
  • 21.00 gm lemon juice
  • 20.00 ml chopped fresh chives
Instructions:
  • In a small jug, mix water, yeast, and sugar. Let it sit for 5 minutes until foamy. In a large bowl, combine flour and salt, then create a well in the center. Pour in the yeast mixture and oil, and mix together using hands until dough forms.
  • Transfer the dough onto a floured surface, knead for 3-4 minutes until smooth, then place it in a lightly greased bowl. Cover and let it rise in a warm place for about 45 minutes until it doubles in size.
  • Create the artichoke pesto by blending artichoke, parsley, capers, and garlic in a food processor until chopped. While the processor is running, gradually pour in the oil and lemon juice until fully incorporated. Transfer the mixture to a bowl, then add chives and season with pepper.
  • Preheat the oven to 230°C/210°C fan forced. Grease and preheat 2 large baking trays. In a bowl, mix the asparagus with oil, season, and toss to coat evenly.
  • Place the dough on a lightly floured surface and knead until smooth. Divide into two portions. Roll each portion into a 20 x 30cm rectangle. Place on prepared trays and spread with pesto. Add cheeses and asparagus on top. Bake for 12 minutes until cheese melts and bases are crisp. Sprinkle with extra cheese before serving.

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