Spelt-Crusted Orange Tomato, Red Onion, and Fresh Basil Pizza
Makes 3 nine or ten inch pizzas

A few things I learned this weekend—1) there are an awful lot of ingredients that go into even a simple pizza, 2) there is a crazy amount of work that goes into making pizza, 3) it is totally, utterly worth it! This pizza was SO delicious. I think the way to go would be to make huge batches of everything and freeze the sauce and dough balls so that you can have them stored away for days when your pizza monster awakens in your belly! Obviously the crust and sauce recipes can be used with the toppings of your choice.

Dough

1/2 an envelope of dry active yeast

1 cup warm water

2 1/2 cups spelt flour

1 teaspoon coarse salt

extra-virgin olive oil, for bowl

Sauce

2 tablespoons extra-virgin olive oil

1/2 of a large yellow onion, finely chopped

2 large cloves garlic, chopped

1 medium carrot, finely chopped

1 1/2 pounds ripe vine tomatoes

coarse salt and freshly ground black pepper

3/4 teaspoon dried oregano

4 fresh basil leaves, torn if large

a couple healthy “glugs” each of red wine and Balsamic vinegar

Toppings

2 cups freshly grated mozzarella

1 cup freshly grated fontina

2 tablespoons finely grated Parmesan

1 cup orange cherry tomatoes, halved

1/2 cup thinly sliced red onion

18 fresh basil leaves

INSTRUCTIONS

Step One: For the sauce, with the point of a paring knife cut out and discard the stem bases of the tomatoes, removing small cones about 1/4-inch deep, then lightly cut X-shapes on the tomatoes’ opposite ends.

Step Two: Bring water to a boil in a large pot, drop in the tomatoes, and cook 5 minutes. With a slotted spoon, transfer the tomatoes to a colander, run cold water over them, and slip their skins off with your fingers. Fit a sieve over a bowl and squeeze tomatoes to remove seeds. Set bowl containing juices aside. Chop tomato flesh.

Step Three: Heat oil in a large pan over medium heat. Add onions, garlic, and carrots and cook until tender, 8 to 10 minutes. Add tomatoes and their juices, a pinch of salt, oregano, and basil; bring to a simmer.

Step Four: Reduce heat to low and cook, stirring occasionally until sauce is thick, about 1 hour. Puree in a food processor or with a immersion blender, if desired. Season with salt and pepper. Let sauce cool to room temperature before using on pizza.

Step Five: For the dough, dissolve yeast in 1 cup water in a large bowl and let stand, 5 minutes. Stir in 2 cups flour, then add remaining flour 1 tablespoon at a time until dough comes away from bowl but is still sticky.

Step Six: Turn out onto a lightly floured work surface, and knead, until it is smooth and elastic and springs back slowly when poked, about 10 minutes.

Step Seven: Place dough in a lightly oiled bowl, turn to coat. Cover, and let rise in a warm place until it doubles in volume, about 2 1/2 hours. Cut dough into three portions. Roll into balls, cover, and let rest 30 minutes before stretching pizza.

Step Eight: To shape dough, pat it flat with your hands. Pick up the dough and rotate your hands around the edge to create a circle. Place the round over the tops of your knuckles, and pull gently to stretch it into a 9- to 10-inch pie. Continue until you have stretched it very thinly—that is what makes it crispy. (If it breaks, simply pinch it together with your fingers).

Step Nine: In a medium bowl, combine all three cheeses and set aside. Place a pizza stone or inverted baking sheet on rack in top third of oven. Heat oven to 450 degrees. Transfer stretched dough onto parchment paper. Spread approximately 1/4 cup sauce on dough, top with about 1/2 cup cheese mixture, followed by tomatoes, onions, and basil leaves. Season with coarse salt and freshly ground black pepper and drizzle with olive oil.

Step Ten: Transfer to oven by sliding parchment paper onto pizza stone or baking sheet. Bake for 13 to 15 minutes, until cheese is bubbly and bottom is crisp. Serve with grated Parmesan for passing if desired.

Source: Whole Living, September 2011. (With a few minor ingredient and method changes to sauce recipe).