This pizza was everything I'd hoped it would be. I was a bit nervous how the spelt pizza crust would turn out, but it worked perfectly and tasted perfect with the spicy greens and creamy ricotta. After my first couple of bites, I had to share the deliciousness and so I took a couple of pieces to a neighbor and then called my husband to tell him how I was in lunch heaven.
Spelt Pizza with Ricotta and Spicy Greens
1 1/2 teaspoons active dry yeast
2/3 cup warm water
1 teaspoon honey
2 cups spelt flour
1 teaspoon salt
1 1/2 tablespoons extra-virgin olive oil
1 cup fresh ricotta
3 tablespoons olive oil
12 green onions, thinly slice (white and green parts)
2 cloves garlic, minced
4 cups baby kale, roughly chopped
4 cups Swiss chard, cut leaves crosswise into 1-inch strips (about one bunch)
Salt and pepper, to taste
Red pepper flakes
Fresh grated parmesan cheese
In a small mixing bowl, combine yeast, warm water, and honey. Let sit for 10 minutes or until foamy.
In a large mixing bowl, stir together spelt flour and salt. Pour in the yeast mixture and olive oil and stir together until a dough forms (I added a bit more water and an extra tablespoon of olive oil to help the dough come together). Cover and let the dough rest in a warm spot for 30 minutes or until it has doubled in size.
Place the dough in a Ziploc bag and let sit in the refrigerator overnight.
An hour before baking the pizza, remove dough from the refrigerator. Place pizza stone in the oven. Preheat the oven to 425 degrees.
Cut dough into two equal pieces. Roll one piece of dough into a rectangle. Transfer the rolled out dough to the back side of baking sheet that has been lined with parchment paper. Prick a few times with a fork, drizzle with olive oil, and sprinkle with sea salt.
Slide the parchment paper with the pizza dough onto the baking stone in the oven. Bake for 15 minutes or until golden brown. Meanwhile, heat the olive oil in a large skillet. Sauté the green onions for 4-5 minutes over medium-high heat. Add the garlic and sauté for 30 seconds or until fragrant. Add the kale and Swiss chard and sauté for 3-4 minutes or until just wilted. Season with salt and pepper. Dump the greens in a colander and toss a few times to let juices drain.
Remove pizza from oven by sliding parchment paper with the pizza back onto the back side of a baking sheet. Spread half of the ricotta on the pizza dough; place half the greens on top, sprinkle lightly with red pepper flakes and a light dusting of lemon zest and freshly grated parmesan cheese. Slide pizza back into the oven for 3-4 minutes to warm through. Repeat with second piece of dough. Eat and enjoy!
Note: To make this a bit easier, you could forget about the pizza stone and just place the rolled out dough onto a lightly oiled baking sheet and cook the dough on the baking sheet. One baking sheet should be big enough for all of the dough.
Recipe slightly adapted from The Yellow Table