Spelt pizza with heirloom tomatoes, nectarine, prosciutto and kale pesto – Food & Home Magazine

Name: Spelt pizza with heirloom tomatoes, nectarine, prosciutto and kale pesto – Food & Home Magazine
Ingredients: Pizza dough; 125g wholewheat spelt flour; 125g white bread flour + extra, to dust; 5ml (1 tsp) salt; 5ml (1 tsp) instant dry yeast; 180ml lukewarm water; 15ml (1 tbsp) olive oil; Kale pesto; 5 stems kale, centre rib removed; large handful fresh basil leaves; 45ml (3 tbsp) sunflower seeds, toasted; 80ml ( cup) extra virgin olive oil; 1 garlic clove, peeled and crushed; 15ml (1 tbsp) lemon juice; sea salt; freshly ground black pepper; Pizza toppings; 60ml (4 tbsp) Napoletana sauce (home-made or store-bought); 800g heirloom tomatoes, sliced; 5ml (1 tsp) herbs de Provence/ dried oregano; 30ml (2 tbsp) olive oil; handful grated mozzarella; 250g torn bocconcini/ grated mozzarella; 2 – 3 fresh nectarines, sliced; 80g prosciutto; fresh basil, to garnish

www.foodandhome.co.za

Spelt pizza with heirloom tomatoes, nectarine, prosciutto and kale pesto is deliciously crisp and bursting with flavours. A perfect weekday supper!

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