The newest foodie trend is here, Spring Pizza. Basically, a healthy and delicious pizza. Right? Healthy and pizza are two words that just don’t mix but this is definitely a pizza you can gorge on and not feel guilty.
You know, because it’s summer soon and we’ve trying to get that Bikini Bod.
Cooking time: 45
-Spelt Flour, 400g
-Active Yeast, (1 packet)
-1 teaspoon salt
-1/2 teaspoon sugar
-1/2 pint of warm water
-A large handful of fresh basil
-1 garlic clove
-A handful of spinach
-Salt/Pepper to taste
-Ricotta Cheese (1 tub or so)
-A handful of rocket
-1 or 2 Courgettes
-1 tablespoon mustard
-Smoked salmon (optional)
-Salt/pepper to taste
Begin by placing the yeast into warm water. Let the yeast sit in the water for at least five minutes until it froths up. Then, mix flour, salt, sugar and the yeast mixture all together. If the dough is a little wet, add more spelt flour and vice versa. Leave the dough to rise for 30-60 minutes.
Next, make the pesto. Place all the ingredients together and give them a blitz with a food blender/processor. The reason I haven’t put quantities for the parmesan, lemon and olive oil is purely because it comes down to how you like the taste of it. If you need a base to start with, put in about 1-2 tablespoons of each and taste, tasting the pesto is crucial because some like it more lemony and bitter, whereas some like it more subtle.
Now the pesto is done, if you have a grilled pan, wack it on a hot plate as this will be perfect for grilling the courgettes. If you have a normal pan this is also fine but they won’t have the beautiful grilled marks (it’s a shame, I know). Drizzle the pan with olive oil and peel the skin off the courgette and then slice up your courgettes fairly thinly. Once the pan is hot, place your courgettes onto the grill and let them bathe in the oil and grill up nicely, monitor with your eyes but it would probably be safe to say 4-5 mins each side will do the trick. If your courgettes have softened and look nice, take them out.
Next, roll out your dough now that it is nice and risen. As normal, sift a bit of flour on the surface and rolling pin so it rolls out nicely. Then, place onto a baking tray, drizzle some olive oil and grate some parmesan over it, and place in a hot oven (200 degrees or so) and leave the pizza to cook for 10-12 mins.
Place your cooked courgettes into a bowl and mix a tablespoon of mustard, a tablespoon of olive oil and a tablespoon of squeezed lemon into the bowl. Let the courgettes sit in this marinade until the pizza is ready.
Now the pizza is cooked, your ready to layer it up. Most spring pizza’s layer the pesto and then the ricotta cheese, but you can dress it up however you like. Add all ingredients you wish to use, I wished I had added some smoked salmon on top for added flavour so it would be a nice idea to do so. Finish by adding the courgettes and drizzling some more olive oil all over, sprinkle some pepper and your spring pizza is ready to go! Oh and of course I grated some parmesan shavings on top, well, because parmesan is actually life.
Have you tried this pizza yet? I’d love to hear from you.
Let me know if you’ll be giving this a go!