Vegan Pizza Bread with Tomatoes, Olives, Onion, Chilli, Garlic, Rosemary, Aubergine and Olive Oil (Spelt and Wheat)

IMG_6283

So I know I may sound like a broken record by now…but FRESH BREAD is my favourite thing ever! This pizza bread is made without cheese, and is made from half wheat flour and half spelt flour. It is a super easy recipe and it packs a punch with the sharp onion and spicy chillies! This pizza bread has a thick, soft and super fluffy base that provides the perfect comfort for a cold day!


Preparation time: 3 hours 30 minutes (including resting and cooking time)


Ingredients (Serves 2):

Bread Dough:

  • 2 cups Plain Organic Flour (using organic wheat flour reduces sensitivity usually caused by wheat flour)
  • 1 1/2 cups Organic Spelt Flour (sold in Sainsbury’s and most other supermarkets)
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tbsp Caster Sugar
  • 1 tsp Salt
  • 3 tbsp Olive Oil
  • 1 tsp Dried Active Yeast
  • 1 1/4 cups Water (room temperature)

Toppings:

  • 3 tbsp Olive Oil
  • 3 Garlic Cloves (very finely chopped or blended)
  • 3 Green Chillies (finely chopped)
  • 12 Cherry Tomatoes (diced in quarters)
  • 1 Shallot (finely sliced)
  • 1 tbsp fresh Rosemary (very finely chopped or blended)
  • 1/4 Aubergine (sliced very thinly)
  • 1/2 cup Pitted Green Olives
  • 1 tsp Sea Salt Flakes

 

Method:

  1. Mix all the dry ingredients for the bread dough in a large bowl
  2. Make a well in the centre of the bowl ingredients and add the wet ingredients (water and olive oil) and using your hand start making circular motions from the centre-outwards until all the ingredients are mixed
  3. Kneed the dough on a flat surface for 10 minutes (it will become stretchy and less sticky)
  4. Place the dough back into the bowl and cover the surface with a damp kitchen towel, and then seal the bowl with cling film
  5. Leave the bowl in a warm area for two hours for the dough to rest
  6. Meanwhile get all your toppings ready
  7. Once the dough has rested, preheat an oven to the highest oven setting available (mine was 250 degrees celsius in a fan oven)
  8. Get a non-stick large oven tray (or preferably a silicon baking sheet) and spread the dough into a large pizza base (approx. 5 mm thickness) using the palm of your hand
  9. Spread the olive oil, garlic, shallots and chillies onto the base first, leaving a 1cm uncovered crust around the edges
  10. Then evenly top the pizza base wight he rest of your toppings
  11. Bake the pizza for 15 minutes
  12. Slice up and drizzle with some olive oil
  13. Enjoy my Little Peas!

IMG_6288

Advertisements

One thought on “Vegan Pizza Bread with Tomatoes, Olives, Onion, Chilli, Garlic, Rosemary, Aubergine and Olive Oil (Spelt and Wheat)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s