Spelt flatbreads topped with sour cream, mushrooms, and ham
Complexity: easily
Quantity: 2 flatbreads
If you're looking for a completely new pizza experience, try white pizza. It differs from regular pizza by omitting the tomato sauce, which gives pizza its distinctive sweet and sour tomato flavor. Instead, top the dough with a no less rich and vibrant pesto and sour cream sauce. Be sure to use full-fat sour cream to prevent it from turning into water during baking.
Spread the sauce on rolled-out spelt pizza dough. Since spelt has a lower gluten content, your pizza crust will be extra crispy and delicious. Prepare the mushroom and marinated artichoke toppings ahead of time to ensure the pizza bakes quickly and the crust doesn't burn. Top the pizza right out of the oven with cheese and fresh herbs. Enjoy!
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Spelt flatbreads
- 3/4 cup warm water (40°C)
- 2 and 1/4 teaspoons instant dry yeast
- 1 cup premium flour
- 1 cup spelt flour
- 1 teaspoon of salt
- 3 tbsp. l. olive oil
Topping
- 2 tbsp. l. olive oil
- 220 g of mushrooms, sliced
- 1/2 head red onion, chopped
- 1 jar (400 g) of marinated artichokes
- 1 teaspoon lemon zest
- Corn grits, for sprinkling
- 1/4 cup pesto
- 3 tbsp sour cream (fat)
- 8-12 slices prosciutto
- 60 g of Parmesan
- 1/3 cup fresh basil leaves
- 2 cups young arugula
We recommend
Cooking the dish according to the recipe:
- Mix the water with the yeast, then stir in both types of flour, salt, and olive oil. Knead with a wooden spoon until the dough becomes difficult to work with.
- Turn the dough out onto a lightly floured surface and knead for 1 minute, until elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rest for 30 minutes.
- While the dough is resting, prepare the filling.Place a large saucepan over medium heat and pour in the oil. Add the mushrooms and cook for 5 minutes until tender. Add the onion and stir. Add the artichokes and lemon zest, heat through, and season with salt and pepper to taste. Mix the pesto with the sour cream.
- Preheat oven to 260°C and place a baking sheet or pizza stone in the oven.
- Divide the dough into 2 pieces and, on a lightly floured surface, roll each piece out as thinly as possible into a circle approximately 22 cm in diameter. Remove the preheated baking sheet or stone from the oven and lightly dust with cornmeal.
- Place the rolled-out dough on a baking sheet or stone and spread a thin layer of the pesto and sour cream mixture on top. Then arrange the prosciutto slices, spoon the mushroom filling on top, and bake for 10-15 minutes, until golden brown around the edges.
- Immediately grate Parmesan cheese over the finished pizza using a vegetable peeler and sprinkle with basil leaves and arugula. Serve.
Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.
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