for 2 pieces

Dough

230 g	spelt flour
1 tsp	salt
¼ cube	yeast, crumbled
1 ½ dl	water

Hummus

1 tin	chickpeas, drained (approx. 240 g)
2	organic lemons, use grated zest and 2 tbsp of juice
1 tsp	salt
1 tsp	ground cumin
1 tsp	Za'atar (spice mix)
1 tsp	paprika
1 tsp	harissa
1	garlic clove, pressed

To top & bake

a little	spelt flour
2	beetroots (small), thinly sliced
1 ½ tbsp	pine nuts

Kale

2 handful	washed, prepared kale
2 tbsp	tahini (sesame paste)
2 tbsp	lemon juice
1 tsp	salt

How it's done

Dough

Mix the flour and salt in a bowl. In a separate bowl, combine 1 tbsp of flour with the yeast and water. Cover and leave to stand for approx. 10 mins. Add the yeast mixture to the remainder of the flour, combine using a risotto spoon and knead by hand to form a smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Hummus

Using a food processor or blender, mix all of the ingredients into a homogeneous paste.

To top & bake

Halve the dough, roll into two equal circles on a lightly floured surface. Sprinkle a little flour onto a baking tray lined with baking paper, place the pizza bases on top. Spread the hummus over the pizza bases, then top with the beetroot slices.

Bake for approx. 10 mins. in the lower third of an oven preheated to 240°C. Scatter the pine nuts on top of the pizzas, bake for a further 2 mins.

Kale

Massage the tahini, lemon juice and salt into the kale, spread on top of the cooked pizzas.

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