Cooking time: 10 to 30 mins
These pizzas are great for a quick weeknight meal. They can be a lot of fun for the family if you put all the toppings in separate bowls, and let everyone make their own individual pizzas to their liking. Include any other pizza toppings that your family enjoys.
For the bases
- ½ tsp active dry yeast
- 285g/9¼oz white spelt flour, plus extra for dusting
- ½ tsp Himalayan pink salt
For the sauce
- 1 tbsp olive oil
- onion chopped (1)
- 1 garlic clove, finely chopped
- 2 tbsp capers, rinsed and drained
- pinch dried chilli flakes
- 300g/10½oz tomatoes, without seeds and finely chopped
- 1 tbsp fresh oregano or 1 tsp dried oregano
Preheat the oven to 200C/400F/Gas 6.
For the bases, mix the yeast with 170ml/6fl oz of lukewarm water, cover and set aside in a warm room for about 15 minutes.
Meanwhile make the sauce. Heat the oil in a pan and gently fry the onion and garlic until the onions start to go soft. Add a splash of water to cool then add the remaining ingredients. Simmer for 15 minutes, or until thickened. Set aside until ready to construct the pizzas.
For the bases, whisk the yeast and water mixture and set aside for another five minutes.
Place the spelt flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix to combine then turn out onto a lightly floured work surface and knead for 5–10 minutes until smooth and silky to the touch, adding a little more flour if necessary.
Divide the bread dough into eight pieces, roll each piece into a ball and place on a baking tray lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by your choice of toppings and bake for five minutes. Rotate and bake for a further five minutes, or until the base is crisp.