YOUR SOLIN GENERATED RECIPE
Spelt Pizza with Roasted Vegetables
Hand-stretched spelt crust baked with herb-seasoned tomato sauce, lean chicken, and tender roasted vegetables for a satisfyingly crispy and wholesome meal.
INGREDIENTS
0.5 cup Spelt flour
3 tbsp Water
0.25 tsp Baking powder
0.13 tsp Sea salt
4 oz Chicken breast
0.25 cup Tomato puree
0.5 oz Part-skim mozzarella cheese
0.5 cup Red bell pepper
0.5 cup Zucchini
1 tsp Extra virgin olive oil
0.25 tsp Dried oregano
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Slice the red bell pepper and zucchini into thin rounds, toss them with the olive oil on the baking sheet, and roast for 10 minutes until slightly softened.
In a medium mixing bowl, whisk together the spelt flour, baking powder, and sea salt.
Add the water to the flour mixture and stir until a dough forms, then knead it briefly on a lightly floured surface until smooth.
Place the dough on the parchment paper and roll it into a thin 8-inch circle, then pre-bake the crust for 6 minutes.
Spread the tomato puree over the pre-baked crust, leaving a small border for the crust, and sprinkle with dried oregano and garlic powder.
Top the pizza with shredded cooked chicken breast, the roasted peppers and zucchini, and the mozzarella cheese.
Return the pizza to the oven and bake for an additional 8 to 10 minutes until the cheese is melted and bubbly and the crust is golden brown.