Classic Spelt Pizza

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Ingredients

200g cherry tomatoes, cut in quarters
2 red onions -sliced and caramelized
Handful of mushrooms, sauteed
4 large rashers smoked nitrate free bacon, sliced roughly
2 cups grated mozzarella
100g finely grated Parmesan
One large handful of rocket for garnish ( you could also use a handful of leafy green herbs)
A little sea salt and black pepper
Olive oil

Tomato Paste

50g semi sundried tomatoes
150g tomato paste
2 tsp Urban Forager Beef Stock Concentrate

Dough

750g white spelt flour (and a little extra for dusting)
1 tablespoon of golden castor sugar
2 x 7g pack dry yeast
1 tbsp salt
625 ml lukewarm water

Dough Method

Pile the flour and the salt onto a clean surface and make a well in the centre
Add the yeast and sugar to the warm water, mix together, then pour into the well
Slowly with your fingers using a circular motion bring in the flour from the inside of the well
Continue to mix with your fingers, bringing the flour into the centre until the dough comes together and becomes quite firm
Flour your hands and bring the dough into a ball
Knead the dough for about 5 minutes or until it becomes smooth and elastic
Place the dough in a lightly oiled bowl, cover with a tea towel and leave in a warm place to prove for 30- 45 minutes or until doubled in size
Once the dough has doubled in size knock the air out by bashing and stretching the dough, then shape it into 4 roughly formed circles
Pile the formed dough bases on top of each other, placing a piece of baking paper in between each one
Allow to prove again until they have doubled in size once more

Pizza Method

Preheat the oven or BBQ to 250ºC
Place all the ingredients for the tomato paste into a blender until you have a smooth paste
When you are ready to cook, apply the toppings by spreading the tomato paste over the pizza base.
Scatter ½ cup of mozzarella, some bacon, mushrooms, caramelized onions and a few pieces of cherry tomato onto the pizza, then add a little grated parmesan and a drizzle of olive oil
Place one or two of the pizzas ( depending on the size of your oven or BBQ) on a lightly floured baking tray and pop into the hot oven or BBQ for about 7-10 minutes or until the pizzas are golden and crispy
When they are done remove from to a wire rack
Season with salt and pepper and garnish with rocket or some fresh leafy green herbs
Cut into wedges and serve hot or cold!

Notes

For a vegetarian version, swap Veggie stock for the beef stock and leave out the bacon. For a vegan version, swap vegan cheese for the mozzarella & parmesan.