bbc.co.uk/food

Healthy mini pizzas

IngredientsFor the bases

½ tsp active dry yeast

285g/9¼oz white spelt flour, plus extra for dusting

½ tsp Himalayan pink salt

For the sauce1 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

For the artichoke, basil and mozzarella topping 2 canned artichoke hearts, thinly sliced

2 basil leaves, shredded

20g/¾oz buffalo mozzarella, torn into small pieces

For the courgette, lemon and feta topping 15g/½oz courgette, thinly sliced

3 strips of lemon rind, finely sliced

15g/½oz feta, crumbled

For the fennel, sweet potato and goats’ cheese topping10g/1/3oz fennel, thinly sliced

15g/½oz sweet potato, thinly sliced

6g/¼oz hard goats’ cheese, grated

For the roasted garlic, beetroot and feta topping3 garlic cloves, roasted and squeezed out of the skins

7g/¼oz beetroot, thinly sliced

10g/½oz feta, crumbled

Preparation method1. Preheat the oven to 200C/400F/Gas 6.

2. 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.

3. Meanwhile make the sauce. Heat the oil in a pan and gently fry theonion and garlic until the onions start to go soft. Add a splash ofwater to cool then add the remaining ingredients. Simmer for 15minutes, or until thickened. Set aside until ready to construct the

30 mins to 1 hourpreparation time

10 to 30 minscooking time

Makes 8 mini pizzas

By Natasha Corrett andVicki Edgson

A spelt flour pizza with threedelicious flavour combinationsto choose from. The pizzatoppings ingredients below areper mini pizza, so double orquadruple the ingredients, asnecessary.

Each mini pizza provides 168kcal, 5.4g protein, 29.5gcarbohydrate (of which 2.7gsugars), 3.4g fat (of which 1.2gsaturates), 2.4g fibre and 0.4gsalt per portion.

bbc.co.uk/food

pizzas.

4. For the bases, whisk the yeast and water mixture and set aside foranother five minutes.

5. Place the spelt flour and salt in a large bowl. Make a well in thecentre and pour in the yeast mixture. Mix to combine then turn outonto a lightly floured work surface and knead for 5–10 minutes untilsmooth and silky to the touch, adding a little more flour if necessary.

6. Divide the bread dough into eight pieces, roll each piece into a balland place on a baking tray lined with baking parchment and flatteninto a circle. Smear on some tomato sauce followed by your choiceof toppings and bake for five minutes. Rotate and bake for a furtherfive minutes, or until the base is crisp.

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