Spelt pizza bianco with Jersey Royals

Spelt pizza bianco with Jersey Royals

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Prep: 30 mins Cook: 15 mins - 20 mins plus overnight fermenting and at least 2 hrs resting

More effort

Serves 2 - 4

Spelt has a wonderful nutty flavour that works particularly well for pizza. This is a twist on classic comfort food, with Jersey Royal potatoes and herbs

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal425
  • fat22g
  • saturates7g
  • carbs44g
  • sugars2g
  • fibre5g
  • protein9g
  • salt0.6g
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Ingredients

    For the biga

    • 75g spelt flour
    • 75g plain flour, plus extra for dusting
    • ½ tsp fast-action dried yeast
    • ½ tsp caster sugar

    For the final dough

    • 150g spelt flour
    • 125g wholemeal flour
    • 1 tsp fast-action dried yeast
    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    For the topping

    • 6 Jersey Royal potatoes
    • 4 thyme sprigs, leaves picked
    • 2 tbsp extra virgin olive oil
    • 1 garlic clove, crushed
    • 75g crème fraîche

    For the mint & watercress pistou

    • ½ small pack fresh mint, leaves picked, plus extra to serve
    • 25g pack watercress, washed
      Watercress

      Watercress

      wort-er-cress

      With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

    • 2 tbsp extra virgin olive oil
    • 1 tsp red wine vinegar

    Method

    1. Make the biga the night before. Mix the two flours, yeast and sugar in a bowl. Slowly add 150ml lukewarm water and stir to create a thick batter. Cover with a plastic carrier bag or dry tea towel and leave in a warm place overnight to ferment.

    2. The next day, add the other flours, yeast, olive oil and 1 tsp salt to the biga, then gradually mix in enough water to make a soft, wet dough that still holds its shape (we used 200- 220ml). Cover and leave to rise for 2-4 hrs or until tripled in size.

    3. Once the dough has risen, punch the dough to knock the air out, then tip out onto a heavily floured surface. Knead in the flour until the dough stops sticking to your hands – it should be very soft and springy, but not so wet that it sticks to the surface. Divide the dough into two balls. Roll one out to make a large pizza base approx 1cm thick (or divide in half again to make two smaller pizzas). The other ball should be frozen for use at a later date. Heat oven to 210C/ 190C fan/gas 61/2 . Transfer the base to an oiled baking sheet and prove for 5 mins while you prepare the toppings.

    4. Using a mandolin or sharp knife, slice the potatoes very thinly. Pat away any excess moisture with a clean tea towel. In a bowl, toss the potato slices and thyme leaves in the olive oil and season. In another bowl, mix the garlic and crème fraîche, then spread onto the pizza base with the back of a spoon. Lay the potato slices on top and drizzle with any remaining olive oil or thyme from the bowl. Bake for 15-20 mins until the base is puffed and golden and the potatoes are crisping up around the edges.

    5. Meanwhile, make the pistou by blitzing all the ingredients in a food processor. To serve, drizzle the pistou over the pizza and scatter over some mint leaves.

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