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Tom Hunt's spelt pizza with asparagus, radish and burrata
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200g wholegrain spelt flour, plus extra for rolling
1⁄2 tsp fine salt
1⁄2 tsp easy bake yeast
2 tbsp extra virgin olive oil, plus extra for kneading and to serve
8 french breakfast radishes with leaves, halved, leaves reserved
3 basil sprigs, stalks finely chopped, leaves picked
12 sun-dried tomatoes in olive oil, plus 1 tbsp oil
120g asparagus, woody ends removed
16 whole kalamata olives, pitted
200g burrata (or buffalo mozzarella), drained and torn into large pieces
1 Put the flour in a bowl, make a well in the centre and add the other dough ingredients. Add 120ml warm water and mix to a smooth, slightly sticky dough. Knead for 5 minutes; add a little more oil if it sticks to your hands. Leave to rise in a covered bowl for 1 hour.
2 Meanwhile, for the topping, put the radish leaves in a bowl with the basil stalks. Dress with 1 tbsp sun-dried tomato oil; set aside.
3 Preheat the oven to 250 ̊C, gas mark 9. Lightly dust a clean work surface with flour and roll the dough into a rectangle about 30cm x 25cm. Roll onto the rolling pin, then lay on a lightly floured baking tray.
4 Top the base with the dressed leaves, then the radishes, asparagus and olives. Bake for about 15 minutes, until the dough is cooked through. Serve topped with the torn cheese, sun dried tomatoes, basil leaves, black pepper and a drizzle more oil.
Tom Hunt is an eco-chef and author of The Natural Cook (Quadrille; £20). He also runs Poco (eatpoco.com), a Bristol-based tapas bar and restaurant. (tomsfeast.com)
Typical values per serving: