PREP TIME: 20 mins
COOK TIME: 20 mins
TOTAL TIME: 40 mins
COURSE: Dinner, Lunch, Main Course
CALORIES: 665 kcal
1 cup spelt flour
pinch sea salt
1 teaspoon baking powder
1 tablespoon extra-virgin olive oil
1/3 cup water
1 clove garlic minced
1/2 teaspoon oregano fresh or dried
pinch sea salt
1 pinch freshly cracked black pepper
1 teaspoon rice malt syrup
2 slices salami
1 slice ham off the bone
1 pork sausage Small
1/2 cup swiss brown mushrooms sliced
1 cup kale thinly sliced
1/4 cup cheddar cheese grated
1 cup basil leaves
Preheat oven to 180ºC/350ºF/Gas Mark 4.
Combine the flour, salt and baking powder in a mixing bowl.
Make a well in the centre of the flour and pour in the olive oil.
Using a spoon, start to mix the flour and olive oil, with a little bit of water.
Continue to add the water in batches until you form a dough.
You may need more water to help it combine, but best to start off with too little.
Lightly cover a flat surface with more spelt flour.
Knead the dough until it’s no longer sticky.
Do not overwork the dough or it will go hard.
Lightly flour a rolling pin and roll the dough out until about 1/2 cm thick.
Place on a lightly floured pizza or baking tray.
Place in the oven for 10 minutes until very lightly brown.
Meanwhile, place all ingredients for pizza sauce into a blender and process until smooth.
Add to a small pot and bring to a boil.
Reduce to a simmer for 10-15 minutes until sauce thickens.
Smear onto the pizza base.
Add kale and mushrooms to the base of the pizza.
Cut open the sausage skin and squeeze out the meat.
Arrange on pizza with ham and salami.
Sprinkle pizza with cheese.
Place pizza in the oven for 10-15 minutes until pork sausage it cooked through and cheese has melted.
Serve with fresh basil.