A great way to use leftover chicken. Perfecting the best spelt pizza base has been a year-long process. This recipe is quick and easy, and you don’t have to wait for the dough to rise. Trust me, you’ll love it! We cook our pizzas on a pizza stone in the barbecue with the lid closed. It produces a perfectly crisp crust and gives an extra smoky flavour.
Ingredients (serves 4 | makes 4 )
- 400 g crushed tomatoes (1 tin)
- 2 garlic cloves, crushed
- 1 handful basil or oregano
- salt and pepper
- 2 ¼ cups spelt flour
- 1 tablespoon baking powder
- ½ tablespoon salt
- 1 cup Greek yoghurt
- extra flour for kneading
- 400 g cooked chicken
- ½ red onion, sliced
- 8 mushrooms, sliced
- 4 slices prosciutto, torn
- 100 g feta, crumbled
- smoky barbecue sauce
- 1 handful rocket leaves
- Place pizza stone in oven or barbecue when cold and heat at 200C for about 10 minutes while you prepare the dough.
- To make tomato pizza sauce, place tomatoes, garlic, herbs, salt and pepper in a small frying pan and boil on medium high heat for 10 minutes, or until sauce thickens. Stir occasionally and break up any lumps with your spoon. Then put aside.
- To make the base, sift spelt flour with baking powder and salt into a mixing bowl. To make sure the baking powder is mixed through evenly, sift again. Add yoghurt and mix until it comes together. Turn dough out onto a lightly floured surface (ideally a wooden board so the dough doesn’t stick). Knead for 5–8 minutes, until elastic. Add more flour as you knead. It is ready when the top of the dough bounces back when pressed, leaving no indentation. Cut dough into quarters.
- Roll dough to preferred thickness. Spread with tomato sauce, and then top with chicken, onion, mushrooms, prosciutto and feta, finishing with a squeeze of barbecue sauce. Transfer to hot pizza stone and bake for 10–15 minutes, or until golden brown. Remove when pizza is cooked and allow to cool slightly.
- Top with an extra squeeze of smoky barbecue sauce and rocket.