Spelt, Beetroot and Goats Cheese Pizza

There’s nothing quite like a homemade pizza. Once you’ve tried it, you’ll never go back to shop bought. Plus, you can be so much more inventive with the toppings at home and even make them a little bit healthy with the addition of wholemeal flour.

Step 1

In a large bowl, mix both flours with the salt and yeast. Gradually add around 160ml of lukewarm water, mixing until a rough dough forms

Step 2

Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Shape into a ball, pop it back in the bowl, cover, and leave to rise somewhere warm for about an hour or until doubled in size.

Step 3

While the dough rises, wrap the beetroot in foil with a drizzle of olive oil and roast at 200°C (fan) for 45 minutes, or until tender. Let them cool, then peel and thinly slice.

Step 4

Once the dough has risen, tip it onto a lightly floured surface. Knock it back gently, then roll it out into a 30cm disc. Place it on a floured baking tray or pizza stone.

Step 5

Spread the passata over the dough, leaving a small border. Arrange the beetroot slices, halve the cherry tomatoes and scatter them on top. Crumble over the goats’ cheese, then sprinkle on the thyme, pine nuts, and Parmesan.

Step 6

Bake in a preheated oven at 220°C (200°C fan) for 12–15 minutes, until the crust is golden and the cheese is starting to melt and brown slightly.

To serve

Remove from the oven and top with a handful of rocket. Slice it up and serve straight away while it’s hot, melty, and totally irresistible.

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