Spelt Pizza with Pesto & Roast Veg

Delicious pizza using with spelt flour, topped with gorgeous pesto and green roast veg. Easy to make and absolutely delicious.

I’m super excited to be joining one of my all-time favourite brands, Doves Farm, in their ‘bake it organic’ in September campaign this year!

I’ve been using Doves Farm flours for at least 15 years now, and they are my go-to flour brand because of their quality, range, and ethos.

You probably already know I’m a supporter of organic ingredients, and as flour is such a core ingredient for breads, bakes and more, it is a great place to start if you are thinking about choosing organic.

Here I’ve made a delicious pizza using Doves Farm’s wonderful Organic White Spelt Flour, which I love using for pizzas and flatbreads.

It makes a perfect crispy, yet a little doughy, base, which I then covered in gorgeous pesto and green roast veg.

I used spring onions, aubergine, and courgette. But feel free you use your favourite or whatever is in season.

The pizza is a lovely green colour and my niece said it looks like a garden, which I think is a good thing!

Established by Michael and Clare Marriage, Doves Farm Foods is an award-winning, British family-owned organic pioneer in organic, ethical and sustainable farming and food production. Doves Farm Foods has been Soil Association certified since it was founded in 1978. The business offers a range of leading organic premium flours, ancient grain flours and organic biscuits.

And have you seen their gorgeous new packaging? I’m loving the new feel-good, colourful look, which celebrates the joy of home baking.

I hope you love these pizzas, Niki xx

The Recipe

Mini vegan spelt pizzas with spinach pesto, roast tomatoes, courgette & rocket

Prep time: 20

Cook time: 1 30

6 servings

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Ingredients

For the dough

250 g Doves Farm Organic White Spelt Flour
1/2 tsp sea salt
1 tsp Doves Farm Quick Yeast
1 tsp baking powder
3 tbsp olive oil
175 ml lukewarm water

For the pesto

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

For the veg

3 spring onions
1 aubergine sliced
1 courgette sliced
1 tbsp olive oil

For the toppings

Toasted seed mix
2 tbsp sunflower seeds
2 tbsp sesame seeds
Pinch sea salt flakes
Drizzle extra virgin olive oil
Fresh herbs–thyme

Instructions

To make the dough

Add the dry ingredients to a large bowl–mix well.
Mix in the olive oil with the lukewarm water.
Bring together until you have a dough. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy.
Add back to the bowl and cover with a damp cloth for about a hr.
Transfer back onto the floured chopping board and knead again to knock back.

To make the veg

Pre heat your oven to 180c
Add the veg, along with the oil and salt to a baking tray and bake for 25-30 minutes or until soft and caramelising.
Set aside.

To make the pesto

Dry toast the pine nuts in a frying pan until lightly golden. Set aside.
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 seeds

Dry toast the seeds in a pan until lightly toasted. Transfer to a bowl and stir in the salt.

To make the pizza

Heat the oven to 180C and lightly oil a large baking tray.
Roll out the dough on a floured chopping board. Place on the baking tray.
Top the pizza with the pesto, then bake for 15 minutes, until the crust is cooked and a little golden.
Remove from the oven and then top with roast veg, toasted seeds and herbs.

Print Recipe

Spelt Pizza with Pesto & Roast Veg

The Recipe