Winter Root Vegetable Pizza with Spelt Sourdough Crust
This seasonal vegan hummus pizza is topped with sweet potato lentil hummus, root vegetables, mushrooms, and a little kale. A bit of a nontraditional pizza, maybe, but a delicious plant based alternative. Made with a whole grain sourdough base.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Resting Time 18 hourshours
Total Time 40 minutesminutes
Servings 4people / 2 pizzas
Ingredients
Spelt Sourdough Crust
330grams/ 2 1/2 cups spelt flourseparated*
250ml/ 1 cup water
80grams/ 1/4 cup starter
1tablespoonolive oil
2teaspoonssea salt
1teaspooncoconut sugar
Toppings
250grams/ 1 cup sweet potato lentil hummus
120grams/ 1 cup button mushroomssliced
4small red onions150 grams, quartered
2small beetsvery thinly sliced
1small fennel bulbthinly sliced
A handful of torn kale leaves
2tablespoonsolive oil
1tablespoonbalsamic vinegar
Salt and pepper to taste
Instructions
In a large bowl, mix 130 grams / 1 cup of the flour with the water, starter, oil, salt, and sugar. Add the remaining flour 1/2 cup at a time until the dough becomes too difficult to stir with a wooden spoon. Turn out onto a floured surface and knead, adding more flour as needed, for about five minutes** or until a smooth dough forms.
Place the dough into a clean, greased bowl and cover with a plate or board. Let it sit at room temperature for 18-24 hours to rise. When you're ready to make the pizza, divide the dough into two equal pieces. Preheat the oven to 200C / 400F, grease two baking sheets, and sprinkle some cornmeal or flour onto them.
Place the dough onto the prepared baking sheets and use your hands to press and stretch it into rough ovals, a couple of centimetres thick. Cut the vegetables after placing the dough onto the pans so it has a little time to rest and rise before baking, then top each with half the hummus and vegetables. Bake for 25-30 minutes, or until golden and the vegetables have started to brown. Mix the kale with the oil, vinegar, salt, and pepper, using your hands to massage it for a couple of minutes, and top the pizza with it. Serve immediately.
Notes
• Any kind of root vegetables would be great! Try leeks, different types of radishes, carrots, brussels sprouts, and any sturdy greens for the kale. • You can also use a pizza stone if you have one. • It'll seem like a lot of toppings, but they shrink in the oven, so you really want to load the pizza up. * I use whole-grain spelt flour but I'm sure light spelt would work as well. ** Spelt flour can't handle as much working as regular flour, so a shorter kneading time is normal.