Mini Spelt Pizzas With Sweet Potato and Spinach
Mini Spelt Pizzas with Sweet Potato and Spinach offer a gluten-free alternative for lunch or snacks, perfect for busy parents. Easy to make with just 25 minutes of prep and cook time!
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Cooking tools:
- Mixing bowl
- Sifter
- Measuring cup
- Measuring spoon
- Baking powder
- Oven
- Baking sheet
- Skillet
- Spoon
- Fork
- Rolling pin
- Scone cutter
- Floured work surface
- Cutting board
- Chef's knife
- Grater
- Colander
- Spatula
- Plastic wrap
- Parchment paper
- Aluminum foil
- Airtight container
Ingredients
- 250g sweet potato, cut into small pieces (or pumpkin)
- 2 tsp olive oil
- 1 onion, finely diced
- 250g frozen spinach, thawed
- 150g ricotta
- 1/4 tsp nutmeg
- 1/4 cup salt reduced feta (optional)
- 1/2 cup grated cheese (optional)
- 1/4 cup toasted pine nuts (to top)
- 2 cups spelt or wholemeal flour
- 2 tsp baking powder
- 2 tbsp olive oil
- 3/4 cup cold water
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