Easy spelt pizza

Name: Easy spelt pizza
Cook time: 30 min
Total time: 30 min
Cuisine: Italian
Ingredients: 200g wholegrain spelt flour, plus extra to dust; 2 teaspoons gluten-free baking powder; ½ teaspoon sea salt; ¼ teaspoon sugar; 100ml buttermilk; 1 tablespoons sunflower oil; 1 large free-range egg; 1 shallot; quality smoked salmon, from sustainable sources; 150g ricotta cheese; 50g rocket; 2 teaspoons baby capers; 1 wedge of lemon

30 mins

Not Too Tricky

makes 1 pizza

nutrition per serving

Calories

32%

Fat

35%

Saturates

41%

Sugars

Salt

67%

Protein

72%

Carbs

27%

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Laura Fyfe

Ingredients

200g wholegrain spelt flour, plus extra to dust

2 teaspoons gluten-free baking powder

½ teaspoon sea salt

¼ teaspoon sugar

100ml buttermilk

1 tablespoons sunflower oil

1 large free-range egg

1 shallot

quality smoked salmon, from sustainable sources

150g ricotta cheese

50g rocket

2 teaspoons baby capers

1 wedge of lemon

Method

Preheat the oven to 200ºC/gas 6.
Combine the flour, baking powder, sea salt and sugar in a bowl. Beat the buttermilk, oil, egg and 100ml water together, then mix the wet ingredients into the dry.
On a dusted surface, roll the dough out to 1cm thick.
Peel and finely dice the shallot.
Bake on a dusted baking tray for 15 minutes, then remove and top with the chopped shallot and the remaining ingredients. Serve with a good pinch of pepper, and the lemon wedge on the side for squeezing over.