Oven-dried Tomato and Basil Pizza

Spelt flour is really substantial and makes a delicious base to pizzas

Ready in:
 60 mins +

Cost Cutting Eco Friendly Freezes Well

  • 500g ripe tomatoes, either cherry or plum
  • Maldon salt and pepper
  • 90ml olive oil
  • 1 tsp chopped thyme leaves
  • 1 garlic clove, crushed to a cream with a little salt
  • 4 large onions, peeled and very finely sliced
  • 1 bunch of basil, small tips reserved for garnish, roughly chopped
For the dough
  • 10g fresh yeast or 5g dried yeast
  • approximately 135ml warm water
  • 200g spelt flour
  • 40ml olive oil
  • a pinch of salt
  • 20ml milk
  • 1

    Preheat the oven to 150C/300F/Gas 2. Cut the cherry tomatoes in half or the plum tomatoes into sixths and place on a baking sheet, skin-side down. Season and cook in the oven for 1 1/2 hours, or until they have started to shrivel and dry.

  • 2

    Next, mix the yeast and warm water until smooth and then add this to the remaining dough ingredients, kneading by hand until smooth. Alternatively, you can use a mixing machine fitted with a dough hook on its slowest speed. It will take 10-15 minutes for the dough to become smooth and soft to the touch. Place in a lightly-oiled bowl, cover with clingfilm and leave to rise in a warm place for at least one hour.

  • 3

    Meanwhile, in a heavy-based saucepan, heat the olive oil with the thyme and garlic. Add the onions and stir over a high heat until they start to caramelise. This may take up to ten minutes. Season and turn the contents into a colander to drain and cool. Turn the oven up to 190C/375F/Gas 5.

  • 4

    Remove the dough from the bowl and knead gently again until smooth. Roll the pizza dough to a disc approximately 25cm in diameter and place on a lightly oiled baking sheet. Spread the onions over it, leaving 2cm uncovered around the edge. Using a fish slice or palette knife, carefully dislodge the tomatoes from the tray and scatter them on top, skin-side down. Cover with clingfilm and leave in a warm draught-free place to rise for 15-20 minutes. The dough should look slightly risen and soft when ready to bake.

  • 5

    Place on the middle shelf of the oven. Bake for 15 minutes and sprinkle with the chopped basil. Return to the oven and bake for a further 5-10 minutes or until the crust is risen and golden. Slide onto a cooling rack if serving cold, or serve straight from the oven garnished with basil sprigs.

  • PER SERVING: 15.9g FAT (Excluding extras)

Oven-dried Tomato and Basil Pizza was taken from COOK VEGETARIAN

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