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
- 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
- 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
- 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.