Spelt Crust, Aubergine, Ricotta & Basil Pizza

One medium pizza is all it takes to impress guests and this spelt crust, aubergine, ricotta and basil pie from scaredy kitchen looks so good and healthy that people may consider this as a daily dish to eat! Try the recipe:

Ingredients:
For the dough:
3 cups wholegrain spelt flour
2 tsp instant yeast
2 tsp salt
1 cup warm water
2 tbsp rapeseed oil and a little extra for oiling the bowl

For the topping:
1 medium aubergine
1 tbsp rapeseed oil
Salt & Pepper
1/2 cup ricotta
1 small, crushed garlic clove
A pinch of red chilli flakes
A small handful of finely shredded basil leaves
1/4 cup grated parmesan

Directions:
  1. In a stand mixer, with the dough hook fitted, (or a large bowl if you’re making the dough by hand) mix together the flour, yeast and salt. Make sure you add the salt on the opposite side of the bowl to the yeast to ensure that the salt doesn’t kill the yeast.
  2. Turn the mixer on at a low speed and gradually drizzle in the water and oil until a ball is formed, add more flour or water if needed. Remove the ball to a floured work surface, knead it very briefly to form a smooth ball. Oil the bowl, add the dough back in and roll it around to coat the ball. Cover the bowl with a tea towel and leave it for 2 hours until it has doubled in size.
  3. After 1 3/4 hours of the rising time, heat up the grill to a medium heat. Slice the aubergine into 5mm slices, brush both sides with rapeseed oil, sprinkle with salt and pepper and lay them out on a baking sheet in a single layer. Pop the baking sheet under the grill for 10 minutes, turning the aubergine slices half way through. Once they’re done put them to one side. If you have a pizza stone put it in the oven and heat up the oven to 250C / 230C Fan / 475 F.
  4. Next divide the dough into 2 balls, if you’re only making one pizza put one of the balls into a sandwich bag and place it in the freezer. Roll out the dough on a floured work surface until it’s as thin as you can manage, you may need to use your fingertips to stretch it a little. Place the base onto a baking sheet and put it in the oven for 5 minutes. If you have a pizza stone put the baking sheet directly onto the stone and it will help the bottom of the pizza crisp up nicely, especially if the baking sheet is thin.
  5. Whilst the base is cooking, stir together the ricotta, garlic, chilli flakes, half the basil and some salt and pepper.
  6. After the 5 minutes, take the base out of the oven, flip it over and spread the ricotta mixture over it, leaving an inch of crust all around the edge, then sprinkle on half the parmesan. Brush the exposed crust with a little rapeseed oil and pop the pizza back in the oven for 8-10 minutes.
  7. Remove the pizza again, arrange the aubergine slices in a pretty flower shape, sprinkle with the remaining basil shreds and parmesan and pop it back in the oven for a final 5 minutes. Enjoy!

Posted by Diane Araga, on January 23, 2014 at 8:00 AM