• I always make a double batch of pesto. It’s so good tossed through spelt spaghetti and cherry tomatoes for a quick and healthy midweek supper. Serve these spelt pizza with heirloom tomatoes, nectarine, prosciutto and kale pesto with a large green salad to create a more balanced meal with increased nutritional value.

    Recipe, styling and photographs by Dianne Bibby 

    Spelt pizza with heirloom tomatoes, nectarine, prosciutto and kale pesto

    Serves: Makes 2 large pizzas (serves 4)
    Cooking Time: 30 mins + 90 mins, to prove


    • Pizza dough

    • 125g wholewheat spelt flour
    • 125g white bread flour + extra, to dust
    • 5ml (1 tsp) salt
    • 5ml (1 tsp) instant dry yeast
    • 180ml lukewarm water
    • 15ml (1 tbsp) olive oil
    • Kale pesto

    • 5 stems kale, centre rib removed
    • large handful fresh basil leaves
    • 45ml (3 tbsp) sunflower seeds, toasted
    • 80ml ( cup) extra virgin olive oil
    • 1 garlic clove, peeled and crushed
    • 15ml (1 tbsp) lemon juice
    • sea salt and freshly ground black pepper, to taste
    • Pizza toppings

    • 60ml (4 tbsp) Napoletana sauce (home-made or store-bought)
    • 800g heirloom tomatoes, sliced
    • 5ml (1 tsp) herbs de Provence/ dried oregano
    • 30ml (2 tbsp) olive oil
    • handful grated mozzarella
    • 250g torn bocconcini/ grated mozzarella
    • 2 – 3 fresh nectarines, sliced
    • 80g prosciutto
    • fresh basil, to garnish



    For the dough, combine the spelt flour, white bread flour, salt and yeast in a large bowl. Add the water and olive oil. Mix until the dough comes together. Turn out onto a flour-dusted surface and knead, about 8 minutes, until smooth and elastic. Alternatively, use an electric mixer with the dough hook attached.


    Place the dough in an oiled bowl and cover with a damp tea towel. Set aside to prove until doubled in size.


    For the pesto, blanch the kale in boiling water, 3 minutes. Refresh in ice water. Place all of the remaining ingredients in a food processor and pulse.


    Turn the dough out onto a clean floured surface and divide in two. Without knocking the dough back, roll the dough out to a width of 30cm. Transfer to a baking sheet or pizza stone. Cover and set aside to prove, 30 minutes.