Recipe: Mini Pizzas
Recipe, photography and styling: Stacey Clare - A Healthy Mum
Traditionally, tomato is used as the base for the ingredients, but this homemade pizza is different. It pumps up the vegetable content by using pumpkin instead. Not only is it delicious, its extra good for you too.
Makes/serves 12 | Prep time 15 mins | Cooking time 15 mins | Resting time 2 hours
½ cup spelt flour
1 tsp dried yeast
2 tbsp olive oil
? cup warm water
150g mashed pumpkin
20g ham of the bone
2 tbsp dried Italian herbs
30g baby spinach leaves
In a bowl, combine the flour, yeast, olive oil and warm water. Knead the dough until well combined, adding a little extra water if needed. Cover with cling wrap and set aside in a warm area to prove. After approximately 2 hours, it should have almost doubled in size.
Preheat your oven to 200°C and line 2 baking trays with baking paper. Roll out the dough and cut into shapes with cookie cutters. Place on the baking trays.
To assemble the pizzas, spread the pumpkin over the base and top with the ham, ricotta and a sprinkling of herbs. Bake for 15 minutes or until the base is crisp and the toppings are lightly golden.
Great with a crisp, fresh salad.
Spelt is a great alternative to regular wheat flour when baking. Although spelt is a relative of wheat, it is much less processed, meaning it retains more nutrients and its gluten content is much easier to digest.
Fridge for 3 days and freezer for one month.
Nut-free, egg-free, refined sugar-free, freezer-safe.