Simple Pizza with Nomato Sauce
Use it as is or as a simple base for pizzas with various toppings
Equipment
- stone pizza tray, optional
Ingredients
Base
- 3 cup wheat or spelt flour - I freshly mill 2 cups of grain on a fine setting
- 2-3 tbsp extra virgin olive oil
- 1 or 1 1/4 tsp pink salt
- enough boiling water to make cottage cheese like consistency
- 1 1/2 tbsp coriander seed powder - optional
- 2 tsp celery seed powder - optional
- 2 tsp caraway seed powder - optional
Nomato Sauce (see notes)
Simple Toppings
- 2 cups fresh cheese (homemade is best or use fresh mozzarella or unaged goat's cheese) - recipe in the notes
- fresh basil leaves - to decorate
Instructions
Base
- Reserve 1/2 cup flour for rolling the dough out.
- Combine the base ingredients with a fork till you achieve a cottage cheese like consistency.Now using hands, bring the dough into a soft ball. It shouldn't be sticky or dry. Adjust with adding a touch of water, if it is too dry, or a little more flour, if too sticky.
- Cover for 20 minutes
Pizza
- Preheat one or two stone pizza trays (if using) in a 240C oven (464F) / 220 C Fan (428 F).
- Divide the dough into two parts.
- Using the extra flour you reserved, roll out each one of them into a pizza base.
- Keep them under a towel when not ready to go to the oven.
- Spread the Nomato Sauce, add the ricotta and return to the oven for about 5 minutes or until cooked. The pizza should neither be burnt, nor look wet.
- Garnish with freshly torn basil just before you serve.
