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Makes 2 large or 4 small pizzas
For the dough:
- 2 cups spelt flour
- 2/3 cup water
- 7g sachet fast acting yeast
- 1 tsp sugar
- 1 tsp sea salt
- 2 tbsp olive oil
- For the topping:
- 1 ½ cups frozen peas
- 2 tbsp dairy-free basil pesto
- 1 tbsp non-dairy butter
- ½ lemon, zest and juice
- Sea salt and black pepper, to taste
- 8-12 spears Tenderstem broccoli, lightly steamed with tough ends removed
- 8-12 spears young asparagus, lightly steamed with tough ends removed
- 2 tbsp dairy-free parmesan, grated
- 2 tbsp pine nuts, toasted
- 2 tbsp extra virgin olive oil, for drizzling
- Make the dough by mixing the yeast with the water and sugar in a small bowl. Set this aside for a few minutes until foamy.
- Sift the spelt flour into a large bowl and make a well in the centre. Add the yeast mixture, oil and salt and mix everything together until you have a ball of dough.
- Turn the dough out onto a floured surface and knead it well for 5-10 minutes, or until you have a smooth, elastic ball of dough.
- Lightly coat the dough with oil and transfer back to the bowl. Cover loosely with a kitchen cloth and leave in a warm place to rise for 1 hour, or until doubled in size.
- Make the pea puree by adding all the ingredients to a blender and mixing until very smooth, taste to check the seasoning and set aside.
- Lightly steam the broccoli and asparagus and set aside.
- When the dough has risen, preheat your oven to 200C/390F. Knock the air out
of the dough on a floured surface and knead briefly for another couple of minutes.
- Divide the dough into 2 or 4 portions and roll out to rough, thin circles. Place
the pizzas on a baking sheet and transfer to the oven to bake. Cook for 10-12 minutes or until puffy and cooked through.
- When the bases are cooked, remove them from the oven and spread with the pea puree. Top the puree with the broccoli and asparagus spears, some pine
nuts, a little grated cheese and a drizzle of olive oil. Serve immediately.
TIP: Any leftover, raw dough can be kept, wrapped well in cling film, in the freezer for up to 3 months.