6 servings
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.
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