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Spelt Crust Pizza with Fennel, Prosciutto, and Apples Recipe

Spelt Crust Pizza with Fennel, Prosciutto, and Apples Recipe

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Spelt Crust Pizza with Fennel, Prosciutto, and Apples

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Ingredients

Count

Nutrition

14135

Calories

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Ingredients:

Serving

2 cups whole grain spelt flour (8 oz)
2 tsp baking powder
3/4 tsp fine sea salt
1/2 tsp sugar
1 cup whole-milk ricotta cheese
1/4 cup whole milk
2 tbsp linseed oil
1 large egg
coarse cornmeal , if using a pizza peel
4 or 5 green onions
1 cup sour cream
1/4 cup drained nonpareil capers
3/4 tsp freshly ground black pepper
1 granny smith apple, halved, cored, and sliced very thinly
1 fennel bulb, halved lengthwise, cored, and sliced very thinly
4 oz thinly sliced prosciutto , cut crosswise into 1/2-inch-wide strips
linseed or extra-virgin olive oil, for brushing

Directions:

1 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.
2 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.
3 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.
4 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.
5 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.
To get a head start: The dough, as in steps 1 and 2, can be prepared 1 day ahead. Chill, wrapped in plastic wrap. Remove the dough from the fridge and unwrap; flatten it slightly, and allow to come room temperature while you prep the ingredients and preheat the oven, about 1 hour. To lighten it up: Feel free to use part-skim ricotta, lowfat milk, and lowfat sour cream, but do not use nonfat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	14134.84 Kcal (59180 kJ)
Calories from fat	13410.92 Kcal
		% Daily Value*
Total Fat	1490.1g	2292%
Cholesterol	236.28mg	79%
Sodium	3662.42mg	153%
Potassium	1783.59mg	38%
Total Carbs	124.68g	42%
Sugars	3.35g	13%
Dietary Fiber	36.3g	145%
Protein	59.67g	119%
Vitamin C	18.3mg	31%
Iron	6.4mg	36%
Calcium	1004.6mg	100%

Amount Per 100 g
Calories	658.64 Kcal (2758 kJ)
Calories from fat	624.91 Kcal
		% Daily Value*
Total Fat	69.43g	2292%
Cholesterol	11.01mg	79%
Sodium	170.66mg	153%
Potassium	83.11mg	38%
Total Carbs	5.81g	42%
Sugars	0.16g	13%
Dietary Fiber	1.69g	145%
Protein	2.78g	119%
Vitamin C	0.9mg	31%
Iron	0.3mg	36%
Calcium	46.8mg	100%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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