This pizza recipe has been a favourite at Blazing Salads for many years now. We are fans of using Organic 100% wholemeal spelt flour in our pizza bases.
There’s no need to feel guilty after having a delicious pizza for dinner. The base will have a lovely nutty flavor and blends well with the goat’s cheese taste. Hope you enjoy this recipe as much as we do.
Makes 1, 25cm pizza
Pizza Bases makes 5, 25cm bases
– 70g spinach leaves
– 1 small red onion
– extra virgin olive oil
– sea salt
– 1 25cm wholemeal spelt pizza base
– Pizza sauce
– 115g semi soft goat’s cheese, with or without rind
– coarsely ground black pepper
Wholemeal Spelt Pizza Bases
– 15g dried yeast
– 2 tbsp extra virgin olive oil
– 300mls tepid (luke warm) water
– 500g whole meal spelt flour
– ½ tsp of sea salt
– Extra virgin olive oil
– 1 small onion, chopped fine
– 2 cloves of garlic, minced
– 1 400g tin of chopped tomatoes
– 200ml passata
– Sea salt
– Dried basil, or dried oregano, or dried italian herb
– Fresh basil
– 1 tbsp red wine vinegar
– Coarsely ground black pepper
1. Heat the oven(Gas 7, 220C, 425F) Wash the spinach leaves and shake the water from the leaves.
2. Place them in a large bowl.
3. Peel and cut the red onion in half and slice into half-moon pieces. Separate the pieces of onion and put into the bowl with the spinach leaves.
4. Add 1 teaspoon of extra virgin olive oil, a small pinch of sea salt. Toss well to coat the spinach leaves and the red onion slices.
5. Place the pizza base onto a flat baking tray. Spread 3 tablespoons of pizza sauce over the base, bringing the sauce out to the edges of the pizza base.
6. Place the spinach and red onion onto pizza sauce. Separate the leaves and red onion to have equal amounts of red onion pieces and spinach leaves on the pizza.
7. Cover the sauce. Thinly slice the goat’s cheese, or if it too soft crumble it. Place it on top of the pizza evenly. Sprinkle a little coarsely ground black pepper over.
8. Place on the top shelf of the preheated oven and bake for 20 minutes or until the goat’s cheese has begun to brown and the spinach leaves have wilted. Delicious hot or cold.
1. Place the olive oil, and lukewarm water into a large mixing bowl.
2. Sprinkle the yeast on top and whisk together. Leave to stand for 5 minutes to allow the yeast to activate.
3. Add the flour and the sea salt. Using your hands bring everything together.
4. Turn out onto a floured surface and knead for 10 minutes. The dough will become soft and smooth.
5. Form the dough into a ball and place in a lightly oiled mixing bowl, turning once to oil the dough.
6. Cover with cling film and leave in a warm place for 1 hour to double in size.
7. Heat the oven.
8. Turn the risen dough out onto a clean surface. Punch the dough back and divide into 5 equal pieces.
9. Take 1 of the dough pieces and knead on a floured surface for a few minutes. With a floured rolling pin, roll out the dough to 25cm round base.
10. Place on an oiled baking tray. Allow to rise for 5 minutes. Bake on the top shelf of a preheated oven for 10 minutes. The base is now ready.
11. Top with pizza sauce and toppings of your choice and return to the oven to bake.
12. Tip; The pizza bases freeze very well. After baking the base, cool and wrap in greaseproof paper and place in the freezer.
13. To use a frozen pizza base, heat in the oven for 3 minutes before putting on the sauce and toppings. Some people feel a little white makes the base lighter. Here are some measurements below to try. Follow the method for 100% wholemeal pizza bases.
1. Heat 2 tablespoons of olive oil in a pot or pan.
2. Saute the onion and garlic for 2 minutes.
3. Add the tomatoes, passata, 200mls of water, a good pinch of sea salt and 1 teaspoon of dried basil.
4. Bring to a boil, lower the heat and simmer the sauce until it reduces to a thick sauce. This will take about 20-25 minutes.
5. Add 1 dessertspoon of chopped fresh basil and 1 tablespoon of red wine vinegar and season with sea salt and coarsely ground black pepper.
6. Tip; this amount of pizza sauce is perfect for 5, 25cm (10in) pizzas.
Blazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.
Blazing Salads 42 Drury Street, Dublin 2, Ireland. www.blazingsalads.com