Chapizza!
What do you get when you cross a Pizza with a Chapati? It's not a joke, you get a Chapizza!Pizzas are universally loved, perfect in informal social gatherings. everyone gets stuck in and there is always something affirming when eating with our hands. But I have some gripes with Pizza, I can feel bloated after eating, it does not agree with my digestion but worse still I don't like the taste of the bread. My second gripe is the Cheese, it's often excessive but if you have less then the Pizza does not taste as good!Problem solved ...Spelt Pizza! The first time I tried it, it was made for me without the quintessential Pizza ingredient, cheese - and it stilll tasted amazing. It was because of the wholesome taste fom the Spelt flour. Not only that but Spelt is nutritious and digests well. In our recipe we also add some Indian spices for flavour and further aids digestion. On a practical level Spelt dough is efficient to work with, it's ready to cook right after making preparing the dough.The recipe can work for an oven baked variation just as easily but the pan fried version is less dry and brings out the taste of spelt more.250g of spelt flour should make 2 20cm bases.
Equipment
- Flat pan
Ingredients
Tomato paste
- 2 tbsp Olive oil
- 220 grams Tomato puree
- 1 Onion Chopped.
- 3 Cloves Garlic Finely chopped.
- 1 tsp Fennel seeds Grounded
- 1 tsp Basil
- 1 tsp Oregano
- 0.25 tsp Rosemary
- 0.25 tsp Black pepper Grounded
- 0.25 tsp Red pepper flakes
Toppings
- 200 grams Mushrooms Sliced.
- 250 grams Spinach leaves
- 2 Sprigs Fresh coriander
- 80 grams Vegan cheese Grated.
Dough
- 250 grams Spelt flour Wholegrain.
- 2 tsp Bicarbonate of soda
- 1 tsp Salt
- 1 tbsp Olive oil
- 120 ml Water Luke warm
- 1 tsp Ajwain
- 1 Pinch Asafoetida
Instructions
Pizza base
- Add the flour, salt, soda into a bowl. Mix together with your fingers
- Bring the flour together and then make a hole in the middle.
- Pour in the water and the oil into the hole.
- Prepare a worktop by sprinkling some flour on it.
- Using a rolling pin, Roll the dough, making a base of approx 20cm each.
- Repeat for the remaining dough balls.
Tomato paste
- Divide dough into balls depending on your amounts. 125g Flour will make one 20cm Pizza base.
- Using your hands, first mix the ingredients and then follow by kneading.Add more water if required.
- Heat the oil in a frying pan
- Fry the onion and garlic for about 4 minutes until the onions start to soften.
- Add the tomato puree with the spices and herbs and cook for a little while longer.
- Add more water if required, to make a paste like texture.
Prepare toppings
- Fry mushrooms with leaves of the coriander in a little oil and set aside.
- Bring water to boil and add the spinach.
- When wilted then strain the spinach.
Pan fry
- Heat tsp of oil on a wide pan then place a Pizza base on it.
- Cook for five minutes on a low-to-medium heat and then turn over.
- Heat for another five minutes.While heating, add the toppings.
- Spoon in the tomato paste and spread to cover the base with it.
- Scatter the mushrooms, cheese and spinach onto the base.
- Put the pan under a grill for a couple of minutes to melt the cheese.
- Serve with Salad.