Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
With the right kind of heat, these mini pizzas turn out wonderfully crispy. They taste great served hot, warm or even cold.
Preliminary time: 24-36 hours rising time
Preparation time: approx. 1 hour
Baking or cooking time: approx. 15 minute
500 g PureSpelt half-white or white flour
2 tbsp PureSpelt semolina
10 g salt
approx. 2 g yeast
approx. 325 ml water, cold
2 tbsp olive or canola oil
PureSpelt flour or semolina and poppy seeds for forming
200 g crème fraîche
2 balls Mozzarella, approx. 300 g, torn
2 spring onions, in rings
300 g green olives, pitted
1-2 red chilis, in rings, de-seeded if desired
fleur de sel
alfalfa and onion sprouts for garnish
200 g Crème fraîche
2 Kugeln Mozzarella, ca. 300 g, zerzupft
2 Frühlingszwiebeln, in Ringen
300 g entsteinte grüne Oliven
1-2 rote Peperoncini, in Ringen, nach Belieben entkernt
Fleur de sel
Zwiebel- und Erbsensprossen für die Garnitur
Pizza dough: Mix the flour, semolina and salt and make a well in the centre. Add the yeast, water and oil. Knead briefly until you have a smooth, moist dough. Cover the dough and let rise at room temperature for about 1 hour, stretching or folding it 3–4 times. Cover and place in the fridge overnight to rise.
First forming: Cut the dough into 8 pieces. Using a little flour, shape each piece into a firm ball and place in a large, greased tin, leaving enough space between them. Cover and let rise in the fridge for a further 12–24 hours.
Second froming: Place one ball of dough on the PureSpelt flour and one on the semolina and poppy seed mixture. Using a circular movement, shape each into a pizza base 12–15 cm in diameter, and place on parchment-lined baking sheets, leaving enough space between them.
Preheating: Preheat the oven and the baking sheet/pizza stone on the lowest shelf to 250 °C (conventional) or 230 °C (convection). If you have it, use a pizza setting (convection plus bottom heat).
Topping: Stir the crème fraîche until smooth, then spread it onto the pizza dough leaving a 1–2 cm border around the edge. Top with mozzarella, spring onions, olives, chili peppers and fleur de sel.
Baking: Slide the pizzas (including the parchment paper) directly onto the preheated baking sheet or pizza stone. Bake at the highest oven temperature for 12–15 minutes. Remove from oven, garnish and serve hot or warm.
You don't have to bake everything all at once. Place the pizzas on two sheets of baking paper (leaving enough space between them) and bake them one sheet at a time.
IG Dinkel, Judith Gmür-Stalder
