Wild Mushroom Spelt Pizza

veggie-zest-wild-mushroom-pizza

I am in love with home made pizzas – it gives you so much freedom to play around with the ingredients for the dough as well as the toppings! Nothing beats a pizza fresh pizza from your own oven.

I swapped all purpose flour in the dough with spelt flour which increased the nutritional value of the pizza and added a very nutty flavor to the pizza overall. To compliment that flavor I topped the pizza with sauted mix of wild mushrooms. I used mozzarella and parmesan to add salt and flavor. Once the pizza was baked, to tie all the flavors together – I served it with a drizzle of balsamic glaze and some fresh basil leaves. All in all a delicious homemade pizza that is good for you.

Serving 2 small pizzas

Ingredients

For the dough

Use THIS recipe and swap the flour with equal parts of organic spelt flour

For toppings

A mix if wild mushrooms – Cremini, Enoki, Elephant ears mushroom etc. (cleaned and cut into bite size pieces)

2 tbsp olive oil

salt + perpper

1 tsp chili pepper flakes

1/4 tsp dried thyme

1/2 cup grated mozzarella

1/4 cup grated parmesan

Balsamic glaze to drizzle

A few fresh basil leaves

  1. Preheat the oven to 350 F. Prepare a baking sheet by rubbing it with some oil and sprinkling some cornmeal on it. Keep aside.
  2. In a saute pan heat oil on medium low. Once the oil is hot add the mushrooms and saute till they turn lightly golden.
  3. Add salt, pepper and dried thyme and mix well. Turn the heat off, keep aside.
  4. Divide the dough into 2 equal parts and using a rolling pin roll into a disk of about 1/4 inch thickness. Place on the prepared baking sheet.
  5. Brush both the disks with olive oil and sprinkle the chili pepper flakes.
  6. Divide both cheeses equally onto the pizza and place mushrooms on both of them.
  7. Drizzle with some more olive oil and bake in the preheated oven for 25 to 30 minutes or till the crust turns golden.
  8. Remove from the oven and let cool slightly. Drizzle with balsamic glaze and add fresh basil leaves on top. Serve immediately.