SPELT PIZZA

MAKES 6 x 23cm/9in pizzas
PREPARATION TIME: 25 minutes plus at least 1 hour rising, preferably overnight
COOKING TIME: 15 minutes 

• 60ml/2fl oz/¼ cup extra virgin olive oil, plus extra for greasing
• 650g/1lb 7oz/5¼ cups white spelt flour, plus extra for dusting
• 1 heaped tsp sea salt
• 15g/½oz/2 tbsp fresh yeast, crumbled, or 7g/¼oz/2 tsp fast-action dried yeast
• a pinch of sugar
• ½ tsp dried oregano (optional)

• 1 tbsp sunflower oil
• 3 garlic cloves, finely chopped
• 400g/14oz/1 2/3 cups tinned chopped tomatoes
• 500g/1lb 2oz tomato passata
• 1 bunch of basil leaves
• ½ tsp chilli flakes
• ¼ tsp caster sugar
• salt and freshly ground black pepper

• 1 recipe quantity Tomato sauce
• 200g/7oz mozzarella cheese, shredded into strips
• a drizzle of olive oil, to serve

• 250g/9oz spinach leaves
• a pinch of freshly grated nutmeg
• 100g/3½oz Tomato Sauce (see above)
• 6 eggs
• 50g/1¾oz Parmesan cheese, shaved into strips
• Sea salt and freshly ground black pepper
• A drizzle of olive oil, to serve

Lightly oil a large bowl. Put the ingredients in another large bowl and make a well in the centre. Add 430ml/15¼fl oz/1¾ cups lukewarm water and mix together, using a wooden spoon, to a rough dough.

Turn the dough out onto a lightly floured work surface and knead for about 10 minutes, or until the dough is smooth and elastic and springs back when poked. Transfer the kneaded dough to the prepared bowl, cover with a clean, damp tea towel and leave to rise in a warm place for 45 minutes, or until it has doubled in size.

Turn the dough out onto a lightly floured work surface, knock the air out of the dough by punching it with your fist and knead gently once or twice. Shape the dough into 6 evenly sized dough balls, cover again and leave to prove for at least a further 10 minutes. In a perfect scenario, make the dough in the evening and let it rest overnight.

Preheat the oven to 250°C/500°F/Gas 9 and grease several largebaking sheets. Roll out the dough pieces to 23cm/9in diameter circles, then put them on the prepared baking sheets. Add your toppings and bake as indicated in the following recipes.

Heat the sunflower oil in a saucepan over a medium heat. Add the garlic and fry gently for 1 minute until soft but not browned. Stir in the tomatoes, passata, basil, chilli flakes and sugar. 

Cook for 5-8 minutes until the sauce starts to reduce a little.Remove from the heat and blend with a hand-held blender until you have a really smooth sauce. Season with a little salt and pepper, then cook over a medium-high heat for a further 5-10 minutes, or until the sauce is quite thick but not solid. Season again, if necessary.

Spread the tomato sauce over the pizza bases, then spread with the shredded mozzarella. Bake for about 10 minutes until cooked through and bubbling, then drizzle with a little olive oil before serving.

Rinse the spinach in a medium saucepan, then drain the excess liquid away. Put the pan over a medium heat for a few minutes until the spinach has wilted. Season with a grating of nutmeg and a little salt and pepper to taste.

Spread a thin layer of tomato sauce on each of the pizza bases, then spread equal amounts of wilted spinach around each base. Crack an egg on top of each pizza and scatter Parmesan shavings over the whole base. Season with a little black pepper. Bake for 10 minutes until cooked through and bubbling. Drizzle with a little olive oil to serve.