Tomato pizza sauce
400g crushed tomatoes (1 tin)
2 garlic cloves, finely chopped
1 handful basil or oregano, chopped (optional)
salt and pepper
2¼ cups spelt flour
1 tablespoon baking powder
½ tablespoon salt
1 cup Greek yoghurt
1 tablespoon olive oil
extra spelt flour for kneading
400g cooked lamb, shredded
½ red onion, sliced
100g feta, crumbled
1 handful baby spinach leaves
4 tablespoons Greek yoghurt
2 tablespoons mint sauce
1 handful mint leaves, chopped (optional)
- Place pizza stone (or tray covered with baking paper) in oven when cold and heat oven to 200°C for about 10 minutes while you prepare the dough.
- To make tomato pizza sauce, place tomatoes, garlic, herbs, salt and pepper in a small frying pan and boil on medium-high heat for 10 minutes, or until sauce thickens. Stir occasionally, then put aside.
- To make the base, sift spelt flour with baking powder and salt into a mixing bowl. Sift again to make sure the baking powder is mixed through evenly. Add yoghurt and olive oil and mix until the dough comes together.
- Turn dough out onto a lightly floured surface. Knead for 5–8 minutes, until elastic. Add more flour as you knead. It is ready when the top of the dough bounces back when pressed, leaving no indentation. Cut dough into quarters.
- On a lightly floured surface (ideally a wooden board so the dough doesn’t stick), roll to preferred thickness. Spread with tomato sauce, and then top with lamb, onion and feta. Drizzle with a little olive oil and transfer to hot pizza stone or tray in oven and bake for 10–15 minutes, or until golden brown.
- In a small bowl, mix yoghurt, mint sauce and chopped mint.
- When pizza is cooked, remove from oven and allow to cool slightly. Drizzle with mint yoghurt and top with spinach leaves.
Tip: Make extra tomato sauce and freeze in individual portions so you can simply defrost and go in future. It can also double as a pasta sauce base.
Leftovers: Pizza dough (uncooked) can be frozen. Make double when you are making the dough and then freeze half for a quick meal another night.
Variation: If you don't have spelt flour (or time) try this 10-minute yoghurt dough recipe.
Recipe from Summer TABLE by Jodie Blight.