Ingredients

• ½ tsp active dry yeast
• 285g/9¼oz white spelt flour
• plus extra for dusting
• ½ tsp Himalayan pink salt
• 1 tbsp olive oil
• 1 onion
• chopped
• 1 garlic clove
• finely chopped
• 2 tbsp capers
• rinsed and drained
• pinch dried chilli flakes
• 300g/10½oz tomatoes
• deseeded and finely chopped
• 1 tbsp fresh oregano or 1 tsp dried oregano
• 2 canned artichoke hearts
• thinly sliced
• 2 basil leaves
• shredded
• 20g/¾oz buffalo mozzarella
• torn into small pieces
• 15g/½oz courgette
• thinly sliced
• 3 strips of lemon rind
• finely sliced
• 15g/½oz feta
• crumbled
• 10g/1/3oz fennel
• thinly sliced
• 15g/½oz sweet potato
• thinly sliced
• 6g/¼oz hard goats’ cheese
• grated
• 3 garlic cloves
• roasted and squeezed out of the skins
• 7g/¼oz beetroot
• thinly sliced
• 10g/½oz feta
• crumbled

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the bases
• mix the yeast with 170ml/6fl oz of lukewarm water
• cover and set aside in a warm room for about 15 minutes.
• Meanwhile make the sauce. Heat the oil in a pan and gently fry the onion and garlic until the onions start to go soft. Add a splash of water to cool then add the remaining ingredients. Simmer for 15 minutes
• or until thickened. Set aside until ready to construct the pizzas.
• For the bases
• whisk the yeast and water mixture and set aside for another five minutes.
• Place the spelt flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix to combine then turn out onto a lightly floured work surface and knead for 5–10 minutes until smooth and silky to the touch
• adding a little more flour if necessary.
• Divide the bread dough into eight pieces
• roll each piece into a ball and place on a baking tray lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by your choice of toppings and bake for five minutes. Rotate and bake for a further five minutes
• or until the base is crisp.