BUCKWHEAT AND SPELT PIZZA
INGREDIENTS:
FOR THE DOUGH:
- 100g Pernerka Fine Wholemeal Buckwheat Flour
- 80g Pernerka Fine White Spelt Flour
- 1 tbsp olive oil
- 100ml water
- 1 sachet of active dried yeast
- ½ tsp sugar
- 1 tsp salt
PIZZA TOPPINGS:
- 200g pizza sauce
- 1 red onion
- 6 mushrooms
- 1 Mozarella cheese
- 80g Feta Cheese
- 1 tbsp dry or fresh oregano
TIPS AND TRICKS:
The dough can be used for making focaccia as well.
INSTRUCTIONS:
1) Tip the buckwheat and the spelt flour into a large mixing bowl, add the sugar, salt and mix. Make a well in the centre and pour in the lukewarm water. Add the yeast and mix it well with the water. Bring all the ingredients together and knead to a smooth dough. Cover and let rise in a warm place for one hour.
2) Whilst waiting for the dough to rise, prepare the pizza toppings. Peel the onion, cut it in half and slice. Fry the onions in a shallow pan with a little olive oil. Add salt to taste and set aside. Clean the mushrooms and slice them. Fry the mushrooms in the frying pan, then set aside. Slice the Mozarella cheese and crumble the Feta cheese.
3) Tip the risen dough onto a clean work surface, then roll it out to a circle approx. 4mm thick. Spoon the pizza sauce and top and spread it evenly, then add the onions and the mushrooms. Sprinkle with some oregano, add the cheeses and let the pizza rest for a few more minutes.
4) Bake in the preheated oven for about 15 minutes. Slice and serve. Enjoy!