Spelt pizza with roasted tomatoes & mozzarella
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2 hrs 35 mins
2 hrs 5 mins (Incl. 1.5hrs Rest)
30 mins
Ready Time
Preparation
Cooking
Serves
Brenda has owned and operated three restaurants in Brisbane over 30 years. At just 21 years of age, Brenda purchased her first restaurant, Primavera, where she cooked Italian for 11 years.
Opening in 2000, Mondo Organics was the first licensed organic restaurant in Australia and is committed to educating people about the benefits of eating organic, unrefined and sustainable produce and creating nourishing meals that promote vitality, good health and wellbeing.
In October 2013 Brenda's first cook book, Wholehearted Food, was published.
"After many years of cooking, I still cook with my heart and I'm passionate about produce. it motivates me to prepare and cook 'real' wholefood.
We are passionate about learning everything we can about organic and bio–dynamic food and wine, and want to share our knowledge with everyone who walks through our doors, whether they are dining at Mondo or participating in a cooking class."
Ingredients
Dough
- 250ml warm water
- 1 tablespoon dry yeast
- 1 teaspoon rapadura sugar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons sea salt
- 2½ – 3 cups white unbleached spelt flour
Topping
- 400g heirloom tomatoes, halved
- 2–3 teaspoons, thyme leaves
- ¼–½ teaspoon rapadura sugar
- Salt and pepper, to taste
- Extra virgin olive oil
- 150g mozzarella cheese, grated
- 50g pecorino chees, grated
To serve
- ½ cup basil leaves
Method
Dough
- Dough 1. Combine water, yeast, sugar, oil and salt in a mix master bowl fitted with a dough hook. Stir until yeast has dissolved. Set aside for 10–15 minutes for yeast to activate. Add 2½ cups flour and mix on low speed until dough is smooth, add a little more flour if needed.
- Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 1–1½ hours or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.
Roasted tomatoes
- Turn the ON/OFF switch to the ON position.
- Preheat Pizza oven on setting PREHEAT for 15 minutes.
- Select CLASSIC crust setting. Place tomatoes on a pizza tray, sprinkle with thyme leaves, sugar, salt and pepper. Drizzle with olive oil. Bake in pizza oven for 8–10 minutes or until tomatoes are just starting to caramelize. Remove and set aside.
Cooking the pizza
- Divide dough into two balls. Roll out one piece of pizza dough to form a 28cm disc and place onto a large square of baking paper.
- Divide toppings evenly into two. Top base with tomatoes, mozzarella and pecorino.
- Select CLASSIC crust setting.
- Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
- Open lid and slide paper out carefully. Close lid and cook for 6–8 minutes or until cooked to your liking.
- Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
- Open lid carefully with oven mitt and remove pizza onto chopping board.
- Top with remaining tomatoes and basil leaves.
- Cut into wedges and serve immediately.
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