BY Ceres Organics
Ready in 90 minutes | Serves 2 to 3
FOR THE PIZZA BASE
180ml water, at room temperature
2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed
1½ teaspoons Natural Herb Salt
FOR THE TOPPING
150g Pecorino Romano cheese, grated
4 cherry tomatoes, halved
FOR THE PESTO
2 fresh tomatoes, seeds removed
2 cups mixed greens (spinach, parsley, basil, rocket)
½ cup Organic Brazil Nuts
1 clove fresh garlic
½ teaspoon Natural Sea Salt
1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed
Combine spelt flour, yeast, water and olive oil in a large mixing bowl. Mix with a wooden spoon for 1 minute. Add the salt and mix again for another minute, until the dough comes together.
Tip dough onto a lightly floured surface. Knead until smooth and elastic, about 3 minutes. Shape into a ball and place in a lightly oiled bowl. Cover tightly with plastic wrap and allow to rise for 1 hour, or until the dough has doubled in size.
Heat oven to 200°C set on fan-force.
Tip the dough out onto a round (34cm) pizza tray. Using your hands, gently press the dough to flatten starting from the centre and moving outward. Stretch on all sides and press again, just enough to let the air out. Continue on using this “stretch and press” technique until you have an even dough, about 30cm round with a thick border.
Spread the passata on top of the dough using the back of a spoon. Bake for 15 – 18 minutes.
Now make the pesto. Blend all ingredients until combined.
Turn oven heat off and take out the pizza. Top with grated cheese. Return pizza to the oven for a few minutes to allow the cheese to melt, using the remaining heat.
Take out the pizza and top with the goat cheese, pesto, cherry tomatoes and fresh greens. Serve immediately.