Wholemeal Einkorn Pizza with Cheese and Tomato Topping

large oven tray and 2 x mixing bowls

EINKORN PIZZA DOUGH
250g Doves Farm Organic Wholemeal Einkorn Flour
1 tsp Doves Farm Quick Yeast
½ tsp salt
175ml water
2 tbsp olive oil
oil, for tray
basil leaves, to serve

CHEESE AND TOMATO TOPPING
125g tomato puree
2 tbsp olive oil
1 tbsp water
pinch of salt
pinch of pepper
1 tbsp basil, chopped
100g cheese, grated
3 tomatoes, thinly sliced

240°C, Fan 220°C, 475°F, Gas 9

Einkorn Pizza Dough

1. Put the flour and yeast into a large bowl and blend them together.
2. Add the water and stir until lumpy.
3. Sprinkle the salt over the top and stir again.
4. Add the oil and continue mixing to form a slightly sticky, doughy mass. Avoid kneading or adding flour.
5. Scatter some flour on a large oven tray.
6. Tip the dough onto the prepared tray.
7. Invert the mixing bowl over the tray and leave it in a warm place to rise for 1-2 hours.

Cheese and Tomato Topping

1. Pre-heat the oven 20 minutes before baking.
2. Measure the tomato puree into a bowl, add the oil, water, salt and pepper and stir to combine.
3. Remove the bowl from the tray and spread the tomato topping over the pizza base.
4. Scatter the basil leaves over the pizza.
5. Grate the cheese over the top.
6. Slice the tomatoes thinly and lay them on the cheese.
7. Bake for 12-18 minutes.
8. Serve with more basil leaves to decorate.