Mini Vegan Spelt Pizzas with Spinach Pesto, Roast tomatoes, Courgette & Rocket

Another pizza recipe for you! Super delicious mini spelt pizzas with pesto and roast veg, they really do tick all my boxes.
A lovely nutty fluffy base topped with delicious spinach pesto and gorgeous gooey roast tomatoes and courgette. Seriously tasty!

Ok so the dough takes a little longer to make than my quick pizzas or ready made bases but don’t be scared.
I know it’s easier to get a ready made one but fresh pizza really is the best.
And is super easy to make – Once you’ve got it down the combinations are endless.

There are three options for the base;
* 100% spelt for a nutty slightly harder crust
* 50/50 mix of spelt and organic white flour – my favourite for a nutty but fluffy texture
* 100g white flour – classic pizza dough

The dough is super versatile and there are tons of yummy topping options;
Some of my favourites…
Hummus
Pestos
Rich tomato sauce
Roast veg

Info

 

   servings
   preparation time
   cook time

Ingredients

To make the dough;

  • 200g organic spelt flour
  • Or 100g spelt & 100g strong organic white flour
  • Or 200g strong organic white flour
  • 1/4 tsp sea salt
  • 1 tsp quick yeast
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 175ml luke warm water
  • Mix together – leave for a few minutes

Pesto;

  • 100g pine nuts toasted
  • 100g spinach
  • 2 tbsp olive oil
  • 1/2 sea salt
  • Juice 1/2 lemon
  • 2 cloves garlic
  • 3 handfuls fresh basil
  • 3 tbsp nutritional yeast

Roast veg;

  • 2 cups Cherry tomatoes
  • 1 courgette sliced
  • Splash olive oil
  • Sea salt

Toppings;

  • Rocket
  • Drizzle olive oil
  • Sea salt
  • Chilli flakes

Directions

To make the dough;

  1. Add the flour and salt to a large bowl – mix well.
  2. Mix the yeast, sugar, olive oil with the luke warm water and leave for a minute or so.
  3. Create a hole in the middle of the flour and gradually add the liquid until you have a dough.
  4. Tip the dough onto a well floured chopping board. Knead for a few minutes until the dough is springy. The dough is quite wet so keep adding more flour if needed.
  5. Transfer back to the bowl and cover with a damp cloth for about an hr. The dough should have doubled in size.
  6. Transfer back onto the floured chopping board and knead again to knock back.

To make the toppings;

  1. Add the cherry tomatoes and courgette sliced to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside.

To make the pesto;

  1. Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

To make the pizza;

  1. Heat the oven to 180C/gas mark 4 Lightly oil a large baking tray.
  2. Divide the dough into 6 for mini pizzas or 2 large ones.
  3. Roll out the dough and place on a the baking tray. Spread the pesto onto the dough
  4. Bake for 10 – 15 minutes, until the crust is cooked and a little golden.
  5. Remove from the oven, allow to cool a little and top with pesto, roast courgettes, cherry tomatoes, rocket, chilli flakes, sea salt and more oil if you like.

2 Comments

  1. Teju Jhaveri on October 19, 2018 at 5:24 am

    Hi! This recipe sounds fun – I can’t wait to try it. Can it be made without the yeast, though? Or is there substitute?

    Thanks so much!

    • Niki on October 23, 2018 at 8:13 am

      Hi Teju
      You can definitely make it without.
      Just omit and cook the dough straight away.
      Best
      Niki xx

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.