Roast grape, balsamic and radicchio spelt pizzas

Roast grape, balsamic and radicchio spelt pizzas
  • Serves icon Makes 6
  • Time icon Hands-on time 40 min, oven time 12-14 min, plus rising

Making your own pizza from scratch takes a little bit longer, but is more than worth it. This recipe uses wholemeal spelt flour for a filling and nutritious base. Topped with a mix of ricotta and mozzarella, it’s hard to stop at one.

Nutrition: per serving

Calories
504kcals
Fat
14.1g (8.4g saturated)
Protein
21.6g
Carbohydrates
69.5g (9.2g sugars)
Fibre
6g
Salt
1.2g
Calories
504kcals
Fat
14.1g (8.4g saturated)
Protein
21.6g
Carbohydrates
69.5g (9.2g sugars)
Fibre
6g
Salt
1.2g

Ingredients

  • 200g wholemeal spelt flour
  • 200g strong white bread flour, plus extra for dusting
  • 100g fine semolina
  • 7g sachet fast-action dried yeast
  • 1 tsp salt
  • 1 tsp caster sugar
  • 350g warm water
  • Extra-virgin olive oil for oiling, plus extra to drizzle

For the topping

  • 500g ricotta
  • 1 garlic clove, crushed
  • 100g firm mozzarella, grated
  • Large bunch small red grapes, picked, halved if large
  • 2 tbsp balsamic glaze, plus extra to drizzle
  • 1 radicchio, sliced

You’ll also need…

  • 2-3 large baking sheets, generously dusted with semolina

Method

  1. In a large bowl, mix the flours and semolina. Stir in the yeast, salt and sugar. Add the water and mix with your hands briefly to form a sticky dough. 
  2. On a lightly floured work surface, knead the dough for 10 minutes until it’s smooth and pliable and springs back. (If it’s sticky, dust the surface with a little more flour.) Put the dough in a lightly oiled bowl and cover with cling film. Leave in a warm place for about 1 hour until doubled in size. 
  3. Heat the oven to 240°C/220°C fan/gas 9. Mix the ricotta, garlic and mozzarella and season to taste. In another bowl, mix the grapes with the balsamic glaze. Tip out the dough onto a lightly floured work surface, then knock it back (knead once or twice to squeeze out the air). Divide into 6 and shape into balls. 
  4. Stretch and shape the dough into discs 0.5cm thick and 18-20cm wide (cover the dough and the bases with cling film while you work to prevent the dough drying out). Put the bases onto the prepared baking sheets. 
  5. Spread each base with 2 tbsp of the ricotta mix. Top with the grapes, sliced radicchio and a drizzle of balsamic glaze and extra-virgin olive oil. Bake for 12-14 minutes until the bases are crisp and the grapes are caramelised and soft. Eat straightaway.

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