Spelt Crust Pizza with Fennel, Prosciutto, and Apples


  • 1 cup whole-milk ricotta cheese
  • ½ teaspoon sugar
  • ¾ teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 2 cups whole grain spelt flour (8 ounces)
  • Linseed or extra-virgin olive oil, for brushing
  • 4 ounces thinly sliced prosciutto, cut crosswise into ½-inch-wide strips
  • + 10 more ingredients
    • 1 fennel bulb, halved lengthwise, cored, and sliced very thinly
    • 1 cup sour cream
    • 1 Granny Smith apple, halved, cored, and sliced very thinly
    • ¾ teaspoon freshly ground black pepper
    • ¼ cup drained nonpareil capers
    • 4 or 5 green onions
    • Coarse cornmeal, if using a pizza peel
    • 1 large egg
    • 2 tablespoons linseed oil or extra-virgin olive oil
    • ¼ cup whole milk

1 First, make the dough. To prepare the dough by hand: Whisk together the spelt flour, baking powder, salt, and sugar in a large bowl. Make a well in the center. In a small bowl, combine the ricotta, milk, linseed oil, and the egg and beat with a fork until smooth. Pour the ricotta mixture into t...

View full recipe at SpringPad


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