Zucchini, Prosciutto & Goats Cheese Pizza on Charcoal Spelt Base https://thesourcebulkfoods.com.au/wp-content/uploads/2021/01/pizza-e1610608631583.jpg Dinner CHARCOAL SPELT BASE 250g spelt flour, plus extra for kneading 1 tbsp baking powder ½ tsp Australian pink lake salt 2 tbsp olive oil 2 tbsp activated charcoal ¼ to ½ cup warm water   TOPPING ½ cup tomato pasta sauce 180g prosciutto 150g goat’s cheese 1 zucchini, sliced into long ribbons Juice of half a lemon 2 tbsp olive oil Bunch of basil, leaves picked 30g toasted pine nuts Lemon wedges, extra Olive oil, extra Natural lemon pepper Pre-heat oven to 240°C. Dust two baking trays with spelt flour. To make the base, combine all dough ingredients in a bowl and mix until just combined. Turn out onto a floured surface and knead until smooth. If dough is too sticky, add a little flour, or if too dry, add a little water. Cut dough in half and roll each piece out to about 2mm thick. Place these on to prepared trays. Spread the pasta sauce evenly over the bases leaving 1cm around the edge. Top with the prosciutto and goat’s cheese then bake in the oven for 8 to 10 minutes until the base is cooked and the goat’s cheese is starting to brown. Meanwhile toss the zucchini ribbons with the lemon juice and olive oil. Top the cooked pizza with the zucchini ribbons, basil, and pine nuts and serve with the extra lemon wedges, olive oil and lemon pepper. PT30M

Zucchini, Prosciutto & Goats Cheese Pizza on Charcoal Spelt Base

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Zucchini, Prosciutto & Goats Cheese Pizza on Charcoal Spelt Base

INGREDIENTS

CHARCOAL SPELT BASE

250g spelt flour, plus extra for kneading
1 tbsp baking powder
½ tsp Australian pink lake salt
2 tbsp olive oil
2 tbsp activated charcoal
¼ to ½ cup warm water

 

TOPPING

½ cup tomato pasta sauce
180g prosciutto
150g goat’s cheese
1 zucchini, sliced into long ribbons
Juice of half a lemon
2 tbsp olive oil
Bunch of basil, leaves picked
30g toasted pine nuts
Lemon wedges, extra
Olive oil, extra
Natural lemon pepper

TIME

30 Minutes

SERVES

2 - 3

DIFFICULTY
METHOD

Pre-heat oven to 240°C. Dust two baking trays with spelt flour.

1

To make the base, combine all dough ingredients in a bowl and mix until just combined. Turn out onto a floured surface and knead until smooth. If dough is too sticky, add a little flour, or if too dry, add a little water.

2

Cut dough in half and roll each piece out to about 2mm thick. Place these on to prepared trays.

3

Spread the pasta sauce evenly over the bases leaving 1cm around the edge. Top with the prosciutto and goat’s cheese then bake in the oven for 8 to 10 minutes until the base is cooked and the goat’s cheese is starting to brown.

4

Meanwhile toss the zucchini ribbons with the lemon juice and olive oil. Top the cooked pizza with the zucchini ribbons, basil, and pine nuts and serve with the extra lemon wedges, olive oil and lemon pepper.

5

Dinner

WHERE TO

FROM HERE?

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