Spelt Pizza (with onions, herbs and garlic)

Spelt Pizza (with onions, garlic and herbs)
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  1. 10g fresh yeast or 5g//2 1/2 tsps dried yeast
  2. Approximately 135 ml/1/2 cup warm water
  3. 200g/1 1/4 cups spelt flour
  4. 40ml/3 tsps olive oil
  5. A pinch of salt
  6. 20ml milk
  7. 90ml rapeseed oil
  8. 1tsp chopped thyme leaves
  9. 1 clove garlic, crushed
  10. 4 large onions, peeled and finely sliced
  11. 1 bunch of basil (put side small tips for garnish, roughly tear larger leaves)
  12. seasoning
  1. Preheat the oven to 190°C/375°F/gas mark 5.
  2. Mix the yeast and warm water until smooth and then add this to the remaining dough ingredients, either mixing and kneading by hand until smooth or using a mixing machine with the dough-hook attachment on the slowest speed. It will take 10-15 minutes for the dough to become smooth and soft to the touch. Place in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for at least 1 hour.
  3. Heat the oil with the thyme and garlic until it begins to sizzle. Add the onions and stir over a high heat until they start to caramelise and turn golden. Season, drain and cool.
  4. When the dough has risen, knead gently again until smooth. Roll into a circle approximately 25cm in diameter and place on a lightly oiled baking sheet. Spread the onion mixture over it, leaving a 2cm border. Cover with cling film or a tea towel and leave in a warm place to rise for 15-20 minutes until slightly risen and soft. Place on the middle shelf and bake for 15 minutes then sprinkle with the chopped basil. Bake for a further 5-10 minutes or until the crust is risen and golden.
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