Ingredients
Makes around 8 – 10 small pizzas (5-inch) or 1 large
Dough:
1 cup/2,4 dl lukewarm water
2 tsp instant dry yeast
2 tsp sea salt
2 1/2 cup/6 dl spelt flour (we used light)
2 tbsp olive oil
Tomato sauce:
1 tbsp olive oil
1 onion, chopped
1 clove garlic
2 tbsp capers (drained)
a pinch of dried chili
1 1/2 cup/3,6 dl of canned tomatoes
1 tbsp fresh or 1 tsp dried oregano
salt & black pepper
Topping:
4 pre boiled potatoes
250 g marinated artichoke hearts
100 g kalamata olives
1 zuchini (marinated)
1 eggplant (marinated)
4 brown mushrooms, cut in quarters
1/4 fennel, thin slices
300 g small tomatoes
2 small spring onions, divided in half
1/2 broccoli100 g goat cheese
salt & black pepper
fresh aragula, put it on after the pizza has been in the oven
Preparation
