Eggplant & prosciutto rustic spelt pizza
I've got spring fever. I am in a good mood, the sun is shining, temperatures are rising and lots and lots of fun and amazing things are on my agenda.
During these fantastic months I automatically start to think about the holidays, and the food I eat in a different countries.
When you take a look at my Pinterest account, you'll notice the enormous amount of 'travel & food' boards there. I especially catch myself day dreaming about Mediterranean food at the moment. Ceviche, tortilla de patata, gazpacho, pinchos de gambas, cacio e pepe, The list is endless.
Today I am sharing a recipe for a homemade pizza with you. I love doing this now and then. It's such a fun activity to do with your loved ones and it's surprisingly easy. If you've never done it before then please believe me: this is not a hard thing to do! And it tastes SO MUCH BETTER than the store-bought version. Plus this is actual food.
For this pizza I made a spelt crust and covered it with eggplant, cherry tomatoes, prosciutto, basil, and arugola. My boyfriend 'designed' his own. He replaced the eggplant for pineapple and added some mozzarella cheese as well.
Just pick whatever toppings you like! If you're vegan or vegetarian, then add some olives, or more vegetables for instance. There are no rules in pizza land! At least not according to me.
Enjoy it with a nice glass of red wine and some good company. Take it with you outside and make it a picnic with some lemonade and a nice dessert (did someone say nana nice cream?)
Eggplant & Prosciutto Rustic Spelt Pizza
|For two medium pizzas|
For the dough (recipe Green Kitchen Stories):
2 1/2 cups/6dl spelt flour
1 cup/240 ml warm water
2 tsp sea salt
2 tsp instant yeast
For the sauce:
1 can/400 gram whole peeled tomatoes
1 clove of garlic, minced
1/2 tsp ground chili
1/2 tsp ground cumin
2 tsp thyme
Juice of half a lemon
Salt & pepper
Half an eggplant (small), sliced
8 cherry tomatoes, sliced
Leaves of basil
How to make it:
First, make the dough. Pour the water into a bowl and add the salt and the yeast. Stir well. Add 2 cups of spelt flour and combine. Kneed until it comes together and add little by little spelt flour until you reach the right consistency (it shouldn't stick to your fingers anymore).
Sprinkle some flour on your kitchen counter and work the dough a little longer. Put it back into the bowl and drizzle with olive oil. Kneed until the dough is covered in the oil. Cover the bowl with cling film and set aside in a warm place for 1-2 hours.
In the meantime you have plenty of time to make the sauce. Blend all the ingredients until smooth. Add some oil to a saucepan and heat the sauce carefully on low heat. When warm, set aside.
Prepare all the vegetables and toppings. Cut the prosciutto into thin strips, slice the vegetables and arrange the basil and arugola.
Preheat the oven to 225-230 C/450-500 F. Remove the cling film from the bowl with the dough and kneed it again on a slightly floured surface. Divide into two. Roll out the dough on parchment paper covered with some flour. Use your hands to stretch it a little and to shape it into a circle.
Move carefully onto a round baking pan with no edges. Add the tomato sauce to the pizza and spread it with the back of a spoon. Decorate it with all of the toppings.
Bake for 10-15 minutes until the edges are slightly darkened and the edges of your toppings are a little burnt. Sprinkle with arugula, some olive oil, and some balsamic vinegar. Serve right away!