For the bases
- ½ tsp active dry yeast
- 285g white spelt flour
- Plain flour for dusting
- ½ tsp Himalayan pink salt
For the sauce
- 1 Onion, chopped
- 1 tbsp. olive oil
- 1 clove garlic, chopped
- Small pinch dried chilli flakes
- 1 tin chopped tomatoes
- 1 tsp herbs to season (dried oregano and basil)
For the topping
- 125g soft goat’s cheese, sliced
- 200g sunblush tomatoes, chopped
- 1 handful fresh basil
- Preheat oven to 180 degrees.
- Start with the bases – pour yeast into a mixing bowl and add 170ml of lukewarm water. Mix together and cover with cling film, leaving in a warm room for up to 15 minutes.
- To make the sauce, heat the oil in a frying pan and add onion and garlic, stirring until they start to soften.
- Add the rest of the ingredients and simmer for up to 15 minutes until the sauce has thickened.
- Return to the base mixture. Whisk together and set aside for five minutes.
- Pour the spelt flour and salt into another mixing bowl, making a well in the middle for the yeast mixture. Mix together and knead on a lightly floured work surface until smooth.
- Cut the dough into eight and roll each section into a ball. Line a baking tray with greaseproof paper and transfer each dough ball onto the tray, flattening each to make a circle.
- Spread a little sauce over each base before adding the sunblush tomatoes and goat’s cheese slices. Top with fresh basil leaves and bake in the oven until crisp.