Spelled pizza with mozzarella, Parma ham & basil oil

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This pizza is not made from regular flour, but from spelled flour. A great healthy idea from  Cuisine de Clementine , a food blog absolutely  worth following .

For 4 pizzas:

For the tomato sauce:

  • 1 can (400 grams) diced tomatoes
  • 4 tablespoons dried oregano
  • ½ garlic clove, in small pieces
  • 1 tablespoon olive oil
  • Pinch of salt

For the dough:

  • 500 grams spelled flour (available at health food stores)
  • 1 bag (7 grams) dried yeast
  • 1 teaspoon caster sugar
  • Pinch of salt
  • 2 tablespoons olive oil
  • About 300 ml lukewarm water
  • baking paper

For it:

  • 2 balls of buffalo mozzarella, sliced
  • 1 bag of arugula
  • 140 grams Parma ham, sliced
  • Bunch of basil
  • 150 ml olive oil
  • Parmesan cheese, freshly grated
  • Pinch of salt
  • 1 garlic clove, diced

Also necessary:

  • Blender/stick blender
  • Rolling pin (or an empty wine bottle!)

“By rolling out the dough as thin as possible, you get a crispy bottom that is ready quickly. Instead of using ‘classic’ flour, I chose spelled flour. Spelled is a grain, and is currently very popular as a ‘healthier’ alternative to wheat. Spelled contains a lot less phytic acid, a so-called antinutrient that binds to important minerals and trace elements (calcium, iron and zinc) and thus ensures that these substances are absorbed less well by our body.”

Would you like to read more about why spelled is a good alternative to wheat? Then look  here.


Mix all the ingredients for the tomato sauce, season and refrigerate until the pizza bases are set.

Now make the dough. Sift the spelled flour and salt into a large bowl and make a well in the centre. In a separate bowl, put the water, yeast, olive oil and caster sugar and let it sit for a few minutes. Then pour the mixture into the well. Mix the water mixture with the spelled flour with a fork and knead the dough with your hands (with a little flour on your hands so that it does not stick), for at least 5 minutes until you have a smooth and elastic dough. Place the dough in a large bowl covered with a tea towel and let it rest for about 45 minutes, until it has doubled in size.

Preheat the oven to 250 degrees, it needs to be really hot before you put the pizzas in it! Remove the dough from the bowl and place on a floured surface. Knead air out of the dough with your hands and shape it into a roll. Then cut it into four equal pieces that you roll into small balls. Spread a piece of baking paper and some olive oil. Place a ball of dough on it and roll it out as flat as possible with a rolling pin. They never really round out to me, but that’s what makes them rustic.

For topping: Place the basil (stem and all), olive oil, garlic and salt in a blender and blend to a basil oil. Spread the pizza base with the tomato sauce, then place slices of mozzarella on top (half a ball per pizza) and drizzle some basil oil over it and put the pizza in the oven until the bottom is completely brown and crispy. How long this takes depends on your oven.

Remove the pizza from the oven and add some slices of Parma ham, followed by a handful of arugula and freshly grated Parmesan cheese. Little splash of olive oil on top… Enjoy!


Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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