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Spelt Crust Pizza with Fennel, Prosciutto, and Apples

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Introduction

Discover the delightful fusion of rustic spelt flour and fresh toppings in our “Spelt Crust Pizza with Fennel, Prosciutto, and Apples.” A unique twist on traditional pizza that promises a rich flavor profile combining sweetness from apples, saltiness from prosciutto, and earthy notes of fennel. Ideal for both novice and experienced home cooks looking to explore new culinary horizons.

Tips for this recipe

Achieving the perfect balance in our Spelt Crust Pizza requires attention to detail. Ensure your pizza stone reaches optimal temperature before baking, and don’t hesitate to use a non-stick silicone mat or cornmeal on your peel for ease of transfer. The key is to assemble all ingredients while the dough rests at room temperature, ensuring each slice is as flavorful as it is visually appealing.

Why you will love this recipe

Our Spelt Crust Pizza with Fennel, Prosciutto, and Apples stands out for its harmonious blend of ingredients. The nutty flavor of spelt flour complements the savory prosciutto and crisp apples while fennel adds a surprising depth to each bite. This recipe not only caters to diverse palates but also introduces an artisanal approach that is as rewarding to make as it is to eat.

Ingredients

  • 2 cups whole grain spelt flour (8 ounces)
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon sugar
  • 1 cup whole-milk ricotta cheese
  • 1/4 cup whole milk
  • 2 tablespoons linseed oil or extra-virgin olive 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 teaspoon 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 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
  • Linseed or extra-virgin olive oil, for brushing

Adviced equipments

  • “Pizza Stone”, Description: A flat, heavy surface designed to heat evenly for baking pizzas.
  • “Rolling Pin Set”, Description: Includes two interchangeable rolling pins and storage box, great for achieving the perfect crust thickness.
  • “Pizza Peel”, Description: Designed with a wooden or metal blade to slide pizzas onto/off stone or baking sheet without damage.
  • “Professional Pizza Oven”, Description: High-temperature ovens that can reach upwards of 702°F, perfect for achieving crispy edges and chewy centers.
  • “Oven Thermometer”, Description: Ensures accurate temperature control, which is critical when baking pizzas at high temperatures.
  • “Silicone Pizza Cutter Set”, Description: Includes a large cutting tool with a serrated edge for slicing pizzas cleanly.
  • “Non-Slip Baking Mat”, Description: Placed on top of the counter to prevent any accidents when working with high heat and sharp objects.
  • “Prosciutto Slicer Set”, Description: Designed specifically for evenly slicing prosciutto without tearing or wastage.
  • “Kitchen Scissors Set”, Description: Used for cutting herbs, garnishing pizzas, and opening packages cleanly and safely.
  • “Hand Blender with Blade Accessories”, Description: For quickly making purees or sauces to accompany your homemade pizza.

History of the recipe

The concept of a pizza with an unconventional crust and unique toppings has evolved significantly over centuries. The use of spelt as a flour can be traced back to ancient civilizations, where it was valued for its nutritional benefits and adaptability in various dishes. Incorporating fennel into the pizza realm adds an Italian touch, reflecting regional tastes that celebrate both simplicity and complexity in flavor. The inclusion of apple represents a nod to global culinary experimentation, where unexpected ingredient pairings create delightful surprises.

Fun facts about this recipe

Spelt has been a staple grain in European agriculture since Neolithic times and continues to be popular for its nutritional value. Its use in our pizza crust pays homage to historical food practices while offering modern health benefits, such as higher fiber content compared to traditional wheat flour. The fennel’s mild anise flavor is a unique addition that challenges the norm of typical pizza toppings, making it not just tasty but also visually appealing with its vibrant green hues.

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Spelt Crust Pizza with Fennel, Prosciutto, and Apples

Spelt Crust Pizza with Fennel, Prosciutto, and Apples

amanda

Equipment

  • - "Pizza Stone", Description: A flat, heavy surface designed to heat evenly for baking pizzas.

  • - "Rolling Pin Set", Description: Includes two interchangeable rolling pins and storage box, great for achieving the perfect crust thickness.

  • - "Pizza Peel", Description: Designed with a wooden or metal blade to slide pizzas onto/off stone or baking sheet without damage.

  • - "Professional Pizza Oven", Description: High-temperature ovens that can reach upwards of 702°F, perfect for achieving crispy edges and chewy centers.

  • - "Oven Thermometer", Description: Ensures accurate temperature control, which is critical when baking pizzas at high temperatures.

  • - "Silicone Pizza Cutter Set", Description: Includes a large cutting tool with a serrated edge for slicing pizzas cleanly.

  • - "Non-Slip Baking Mat", Description: Placed on top of the counter to prevent any accidents when working with high heat and sharp objects.

  • - "Prosciutto Slicer Set", Description: Designed specifically for evenly slicing prosciutto without tearing or wastage.

  • - "Kitchen Scissors Set", Description: Used for cutting herbs, garnishing pizzas, and opening packages cleanly and safely.

  • - "Hand Blender with Blade Accessories", Description: For quickly making purees or sauces to accompany your homemade pizza.

Ingredients

  • 2 cups whole grain spelt flour (8 ounces)

  • 2 teaspoons baking powder

  • 3/4 teaspoon fine sea salt

  • 1/2 teaspoon sugar

  • 1 cup whole-milk ricotta cheese

  • 1/4 cup whole milk

  • 2 tablespoons linseed oil or extra-virgin olive 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 teaspoon 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 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

  • Linseed or extra-virgin olive oil, for brushing

Instructions

1

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 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.
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