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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.
1To 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.
2Cut dough in half and roll each piece out to about 2mm thick. Place these on to prepared trays.
3Spread 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.
4Meanwhile 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.
5Dinner
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FROM HERE?
