Spelt Crust Pizza with Fennel, Prosciutto, and Apples

A Rustic Delight: Spelt Crust Pizza with Fennel, Prosciutto, and Apples

As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are a blur of school pick-ups, homework battles, and the ever-present to-do list. But even amidst the chaos, I crave a meal that nourishes both body and soul. This spelt crust pizza, with its unexpected combination of fennel, prosciutto, and crisp apples, has become my go-to weeknight winner. It’s elegant enough for a casual dinner party, yet simple enough to throw together after a long day.

What sets this pizza apart is not just the beautiful presentation – that stunning contrast of colors and textures is a real showstopper – but also the ease of preparation. The spelt dough, moistened with creamy ricotta and fragrant linseed oil, is surprisingly easy to work with, even for a beginner. I love the subtle nutty flavor of the spelt, which adds a depth and complexity to the classic pizza base. And the touch of sweetness from the apples perfectly complements the salty prosciutto and slightly bitter fennel.

The recipe itself is a testament to the magic of simple ingredients used thoughtfully. The sour cream base adds a lovely tang, while the thinly sliced apples and fennel become caramelized during baking, yielding beautifully browned edges – a testament to the beauty of slow cooking. I usually opt for a mandoline slicer to achieve the perfect thin slices, ensuring that each ingredient is cooked evenly. If you don’t own one, don’t despair! Just slice as thinly as possible. The slight imperfections only add to its rustic charm.

This pizza is adaptable to your preferences. Feel free to experiment with different cheeses, herbs, or even add some caramelized onions for a touch of extra sweetness. It's also perfect for a casual gathering. Serve it alongside a crisp rosé or a chilled lager, depending on the season, and watch it disappear in minutes. The beautiful presentation always makes it feel like a special treat, even on the busiest of nights.

Beyond the Recipe: A Slice of Life

For me, cooking isn't just about sustenance; it's about creating memories. This pizza recipe has become a family favorite, a comforting ritual amidst the everyday hustle and bustle of life. The smell of the baking dough fills our kitchen with warmth, a comforting aroma that signals the end of the day and the beginning of precious family time. The act of sharing this pizza around the table, the laughter and conversation that ensues, is what truly makes it special. It’s more than just a meal; it’s a celebration of simple pleasures and togetherness.

Adapting the Recipe to Your Lifestyle

The best thing about this recipe is its versatility. I often adapt it to what's in season or what's available in my fridge. Sometimes I add roasted vegetables like peppers or zucchini, and other times I swap out the prosciutto for some grilled chicken or even mushrooms. The possibilities are endless!

The spelt crust, despite its unique ingredient, is forgiving. The dough is sturdy enough to handle various toppings without falling apart. I've even tried it with different types of flour, and it still works like a charm. This is the kind of recipe that allows you to let your creativity shine through. Don’t be afraid to experiment!

So, next time you're looking for a delicious and satisfying meal that's both beautiful and easy to make, give this spelt crust pizza a try. It's a recipe that nourishes not just your body, but your soul as well, proving that even on the busiest of days, a little bit of culinary magic can go a long way.

Step-by-step

• First, make the dough. To prepare the dough by hand: Whisk together the spelt flour, baking powder, salt, and sugar in a large bowl. Make a well in the center. In a small bowl, combine the ricotta, milk, linseed oil, and the egg and beat with a fork until smooth. Pour the ricotta mixture into the well. Combine with a dough whisk or a fork, stirring from the center and gradually incorporating the flour from the sides until a fairly moist dough comes together. To prepare the dough by food processor: Place the spelt flour, baking powder, salt, and sugar in the bowl and process for about 10 seconds. In a small bowl, combine the ricotta, milk, linseed oil, and the egg and beat with a fork until smooth. Pour the ricotta mixture across the top of the flour mixture and pulse, in 1-second intervals, just until a ball forms, 5 to 10 pulses. The dough will be fairly moist.
• Transfer the dough to a well-floured work surface. Lightly flour your hands and briefly knead 5 to 7 turns to get a smooth yet slightly tacky dough. Wrap the dough in plastic wrap and let sit at room temperature for 30 to 45 minutes to allow the bran in the flour to soften.
• Meanwhile, place a baking stone on a rack on the bottom shelf and preheat oven to 425°F. Liberally sprinkle a pizza peel with coarse cornmeal. Finely chop the white and light green parts of the green onions until you have 1/2 cup. Combine them with the sour cream, capers, and 1/4 teaspoon of the pepper in a small bowl. Finely chop the dark green parts as well (about 1/4 cup) and set aside for garnish.
• Unwrap the dough, transfer to a lightly floured work surface and cut into 2 pieces. Keep 1 piece covered with plastic wrap. Lightly flour your hands and briefly knead the other until smooth, 7 to 10 turns. Using a rolling pin, roll the dough into an elongated pizza, 11 by 8 inches and about 1/4 inch thick. Do this in stages, occasionally turning the dough over and rolling it out further, lightly flouring your work surface and the rolling pin each time. Place the dough on the pizza peel. Spread half of the sour cream topping across, leaving a 1/2-inch border. Cover with half of the apple slices, top with half of the fennel slices, and sprinkle with half of the prosciutto. Brush the border with oil.
• Slide the dough onto the baking stone and bake until the fennel just starts to brown at the edges and the rim turns golden brown and starts to crisp — it should yield when pressed with a finger — about 15 minutes. Use a large spatula to lift the edges of the pizza so you can slide the peel underneath; carefully transfer the pizza to a wooden board. Sprinkle with half of the reserved green onions and 1/4 teaspoon of the pepper. Cut with a sharp knife and serve at once. Repeat with the second pizza.