Rye and Spelt Flour Sicilian Pizza
Servings
20 Servings
Ingredients
- 1 kilogram 2 ½ pounds spelt flour
- 500 grams 2 ¼ cups rye flour
- 1 cup olive oil
- 2 tablespoons dry yeast or 1 cup of sourdough
- 2 - 3 cups lukewarm water
- 1 teaspoon coarse Atlantic sea salt
- 1 teaspoon maple syrup
- 10 sun-dried tomatoes
- 1 eggplant cut into thin rounds
- 1 onion thinly sliced
- Olive oil
- Oregano
- Coarse Atlantic sea salt
- 3 red bell peppers
- 100 gram ¼ pound pumpkin, peeled
- Macadamia nut cheese
- 2 tablespoons olive oil
- 1 onion finely chopped
- 4 cloves garlic crushed
- 5 tomatoes ֿfinely chopped
- 2 cups water
- 100 grams ½ cup tomato paste
- 1 teaspoon coarse Atlantic sea salt
- 1 teaspoon black pepper
- Fresh oregano finely chopped
- Fresh basil finely chopped
Instructions
- Dough:
- Combine all ingredients to make a warm, elastic dough.
- Knead for at least 10 minutes. Cover with a towel and set to rise in a warm place until double in size.
- Divide dough into ping-pong ball sized portions.
- Vegetable Topping:
- Preheat oven to 250°C (480°F).
- Arrange zucchini, eggplant, and onion slices on a baking pan lined with parchment paper. Brush with olive oil and sprinkle with oregano and salt.
- Bake for 15 minutes.
- Tomato Sauce:
- In a pan, sweat onion in olive oil until golden.
- Add garlic and stir. Add tomatoes and cook until soft.
- Add water, tomato paste, salt, and pepper and cook on low heat for 15 minutes.
- Add herbs and cook for an additional 15 minutes.
- Transfer sauce to food processer and process till smooth.
- Assemble Pizza:
- Lower oven heat to 200°C (390°F).
- Roll out balls of dough as thinly as possible. Evenly spread tomato sauce, top with vegetables, and bake for 15 minutes.
- Recipe posted with permission from Five Seasons In The Kitchen: Zen Inspired Vegan Cooking.