Whole Spelt Pizza with Spinach and Goat Cheese

This pizza is the perfect alternative for those looking to enjoy a comforting dish without giving up quality nutrition. By using whole spelt flour, we get a dough with a more rustic, deeper flavor and a fiber content higher than that of conventional wheat. The freshness of the baby spinach combined with the creaminess and tangy touch of goat cheese creates a gourmet balance of flavors. In addition, using our cream of tartar in the dough ensures a light, easy-to-digest texture.

Estimated time: 55 minutes (plus rising time)

Difficulty: ⭐⭐

Servings: 2-3 people

Ingredients

For the dough:

• 300g whole spelt flour

• 180ml warm water

• 1 teaspoon of Cream of Tartar (as a natural raising agent)

• 1 teaspoon dry baker's yeast

• 2 tablespoons extra virgin olive oil

• 1 teaspoon of Bonsalt

For the topping:

• 150g fresh baby spinach

• 100g goat cheese (log)

• 150g grated mozzarella (low-fat)

• 100ml natural crushed tomato (no added salt)

• A handful of pine nuts or walnuts

• Dried oregano and an extra pinch of Bonsalt 0%

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the benefits of incorporating specialty products.

Step-by-Step Professional Preparation

1. Activating the dough: In a small bowl, mix the warm water with the yeast and let it sit for 5 minutes until it starts to bubble.

2. Technical kneading: In a large bowl, combine the whole spelt flour, the Cream of Tartar and the Bonsalt. Make a well in the center and add the yeast water and olive oil. Knead for 8-10 minutes until the dough is elastic and no longer sticks to your hands.

3. First rise: Shape into a ball, brush with a little oil, and let it rest in a warm place covered with a cloth for at least 1 hour (or until it doubles in size).

4. Shaping: Roll out the dough on a floured surface into the desired shape (round or rectangular). Transfer it to a baking tray lined with parchment paper.

5. Assembly: Spread the crushed tomato over the base. Top with the grated mozzarella and scatter the baby spinach on top (you can lightly sauté it first if you prefer it to take up less volume). Add the goat cheese sliced or crumbled and the pine nuts.

6. Baking: Place in the preheated oven at 220ºC for 12-15 minutes, or until the edges are golden and the cheese has melted.

7. Final touch: When you take it out of the oven, add a little dried oregano and a drizzle of extra virgin olive oil.

Nutritionist Tips

This pizza is an excellent source of magnesium and iron thanks to the spinach and whole spelt. By replacing regular salt with Bonsalt, we drastically reduce water retention and take care of our arterial health without losing the salty taste we love so much.

For an "extra-light" version, you can use a reduced homemade tomato base and increase the amount of vegetables by adding some sliced mushrooms. Enjoy a healthy pizza dinner with your friends or family!