Spring veg spelt pizza
Serves: 2-4
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Spring veg spelt pizza
Recipe by Anna Glover
Serves: 2-4
Prep time: 35 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
605Kcal
Fat
30gr
Saturates
8gr
Carbs
58gr
Sugars
16gr
Fibre
9gr
Protein
21gr
Salt
1.7gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
For the dough
- 250g wholemeal spelt flour, plus extra to dust
- 1 tsp dried active yeast
- 1 tsp fine sea salt
- 1 tsp honey
- 1 tbsp olive oil, plus more for the bowl
For the beetroot chutney
- 1 x 250g pack cooked beetroot in natural juices, drained
- 1 red onion, coarsely grated
- 1 small red apple, peeled, cored and coarsely grated
- 100ml red wine vinegar
- 100g light brown soft sugar
- 1 tbsp thyme leaves
For the topping
- 125g ricotta
- 1 garlic clove, crushed
- 5 tbsp finely grated Parmesan or vegetarian hard cheese
- 6 tbsp olive oil
- 6 stalks Tenderstem broccoli
- 50g freshly podded peas (or frozen)
- a handful of rocket, plus extra to serve
- 2 tbsp toasted pine nuts
Step by step
Get ahead
The beetroot chutney makes more than you need (you’ll have about two-thirds of a 370ml jar left over), and will keep in a sterilised jar* in the fridge for at least 2 weeks. Delicious in sandwiches and cheese toasties, or serve with pâté.
- For the dough, mix the flour, yeast and salt in a bowl. Dissolve the honey in 125ml warm water and add to the bowl with the olive oil. Mix to make a rough dough then tip out onto a floured work surface and knead for 5 minutes until smooth. Transfer to a clean, oiled bowl and cover with clingfilm. Leave to rise for 1 hour or until doubled in size.
- For the chutney, reserve a small beet for the topping; chop the rest into 5mm dice and put in a saucepan with the remaining ingredients. Simmer uncovered for 20 minutes, stirring often, until the beets break down and the chutney is sticky. Transfer to a bowl, or sterilised jar* if you plan to keep the leftovers.
-
Preheat the oven to 240°C, fan 220°C, gas 9. Mix the ricotta, garlic, 3 tablespoons of Parmesan, 1 tablespoon of olive oil and some crushed black pepper. Finely slice the reserved beetroot. Knock the dough back in the bowl and turn out onto a lightly floured work surface. Cut in half and roll each piece out to make a thin pizza base, about 18cm x 30cm. Transfer to separate floured baking sheets and spread a quarter of the ricotta mix over each base, leaving a 1cm border.Tip*Sterilise your jars for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5)
- Boil the broccoli for 2-3 minutes to blanch; refresh under cold water and pat dry on kitchen paper. Top each pizza with the broccoli and sliced beetroot, then add dollops of leftover ricotta mix and 2-3 tablespoons of beetroot chutney per pizza, in small spoonfuls. Scatter with the rest of the Parmesan, drizzle each with 1⁄2 tablespoon of olive oil then cook for 15 minutes until the base is crisp.
- Meanwhile, add the peas to a pan of boiling water; cook for 2-3 minutes until tender. Put the rocket in a blender or small processor with the pine nuts and 4 tablespoons of oil; season. Blend until finely chopped. Drain and refresh the peas under cold water, add to the blender and pulse once or twice, so some peas stay whole; season. Drizzle over the pizzas; scatter with a handful of rocket.
