SERVES 4, WITH CHUTNEY LEFT OVER V
HANDS-ON TIME 35 MINS
TOTAL TIME 50 MINS, PLUS RISING
This nutty, wholemeal pizza base is well worth making from scratch. We’ve spread it with garlicky ricotta instead of the usual tomato sauce, and topped it with vibrant veg, homemade beetroot chutney and a drizzle of homemade pea and rocket pesto.
For the dough
• 250g wholemeal spelt flour, plus extra to dust
• 1 tsp fast-action dried yeast
• 1 tsp fine sea salt
• 1 tsp honey
• 1 tbsp olive oil, plus extra to grease
For the beetroot chutney (makes 370ml)
• 1 x 250g pack cooked natural beetroot, drained
• 1 red onion, grated
• 1 small red apple, peeled, cored and coarsely grated
• 100ml red wine vinegar
• 100g light brown sugar
• 1 tbsp thyme leaves
For the topping
• 125g vegetarian ricotta
• 5 tbsp finely grated vegetarian Parmesanstyle cheese
• 1 garlic clove, crushed
• 6 tbsp olive oil
• 6 stalks Tenderstem broccoli
• 50g frozen peas
• a large handful of rocket, plus extra to serve
• 2 tbsp toasted pine nuts
1 For the dough, mix the flour, yeast and salt in a bowl. Dissolve the honey in 125ml warm water and add to the bowl with the olive oil. Mix to make a rough dough then tip out onto a floured work surface and knead for 5 minutes until smooth. Transfer to a clean, oiled bowl and cover. Leave to rise for 1 hour or until doubled in size.
2 For the chutney, reserve a small beet for the topping; chop the rest into 5mm dice and put in a saucepan with the remaining chutney ingredients. Simmer uncovered for 20 minutes, stirring often, until the beets break down and the chutney is sticky. Transfer to a bowl, or sterilised jar (see below) if you plan to keep the leftovers.
3 Preheat the oven to 240°C, fan 220°C, gas 9. M
