Caprese Pizza on a Spelt Flour Pizza Crust
This Caprese Pizza is gourmet pizza at it’s finest, with simple light ingredients. The Spelt Flour Pizza Crust is crispy, thin with a rich nutty flavor; not to mention super easy to make.
This week has truly been a celebration… you guys have made “my favorite things” giveaway a major success and thanks so much for all of the “happy birthday” comments. I’ve shared one of my favorite celebration foods- ice cream and then the birthday pancakes– that was just a given. Now, when you think of a party, what is the #1 food that comes to mind? For me, it has to be pizza. Pizza parties are truly the best! I’m going to healthify this pizza party and give you Caprese Pizza on a spelt flour crust. Yes, this pizza is good for you and all, but taste is not sacrificed in any way. This pizza rocks!!!! Let’s get this party started….
For this pizza, I knew I wanted to try a spelt flour crust, but I wasn’t quite sure what my toppings should be. Given the fact that I have tomatoes growing out of my ears (haha!); tomatoes had to be incorporated into this recipe. What goes with tomatoes like peanut butter goes with jelly? Mozzarella! So Caprese pizza it was, but I’m not much on balsamic vinegar, so I left that off. I added the prosciutto for a little extra protein and flavor. Caprese is so summery too!
Caprese Pizza and Spelt Flour Pizza Dough
Ingredients
For the Dough:
- 1 1/4 cup spelt flour, whole wheat pastry flour would probably work well too, but I have not tried this
- 1 1/8 teaspoon instant or rapid-rise dry yeast
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 2 teaspoons extra-virgin olive oil, divided
For the Pizza Toppings:
- 1/4-1/2 cup pizza sauce
- 3-4 slices of fresh mozzarella
- 2 small tomatoes, thinly sliced and set on a paper towel to remove excess juices
- 3-4 basil leaves, thinly sliced
- 3 pieces of prosciutto, thinly sliced
Instructions
- Put flour, yeast, sugar and salt into bowl of a food processor and pulse once or twice to mix.
- Combine 1 teaspoon of oil and 1/2 cup warm water in a small glass measuring cup. With food processor running, slowly pour water mixture through feed tube; process until a ball of dough forms.
- Dough should be slightly tacky, but not overly sticky. If necessary add a little flour, one tablespoon at a time and let it run for a little longer.
- Oil a medium-size mixing bowl. Form dough into a ball and transfer to bowl, turning dough to coat with oil. Cover bowl with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot until dough doubles in size, about 45-60 minutes.
- Once dough has doubled in size, set out on a slightly floured area and push dough down with your fingers. Pick dough up and stretch it out into desired shape.
- If you have a pizza stone, place it in the oven while oven is preheating to 425 degrees F. *Place dough on pizza stone or place the dough on a piece of parchment paper, carefully slide the paper with the dough right onto the baking sheet, and add toppings.
- Bake for about 15 minutes. Broil on high for the last 1-2 minutes of cooking.
Notes
*estimated total time does not include rise time of 45-60 minutes.
Did you make this recipe?
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Something to think about….
What food comes to mind when you think of a party?
Have you ever made your own pizza crust? Do you have a pizza stone? I don’t, but I really want to invest in one. I’m thinking, this one. {<—– affiliate link} FYI: I read lots of reviews and this seemed to be the best choice for price.
What’s your favorite kind of pizza?
Hope your week is awesome, so far!
Only a few more days left to enter my favorite things giveaway! Lots of fabulous goodies!
Would the taste and texture be the same without yeast? I can’t eat yeast but I’d love to try this crust!
I’m not really sure, but if you give it a try let me know how it turns out for you. Here is a recipe that doesn’t need yeast. https://www.kimscravings.com/homemade-oat-flour-pizza-crust/
Hi There! I was just wondering if this recipe makes 3 or 9 pieces of pizza. I think I was a little confused by the serving size, but if I am cooking for 11 hungry people, how much dough should I make?
You should have 9 total pieces. Enjoy!!
Thanks for sharing! I don’t have a tomato garden right now, but it is fun when you have more tomatoes than you know what to do with! Couple that with fresh basil and there are definitely some tasty pizzas in the making!
I know… I can’t wait till tomato season. There’s nothing like a garden tomato!
That pizza looks DIVINE!! I need some right now!! Thank you for linking up with us @ #FoodieFriday! Make sure to stop by this week to see if you were featured!
I had that pizza stone. It was good! I accidentally left it in the oven when we moved so I upgraded to this one:
http://www.kingarthurflour.com/shop/items/pizza-baking-stone
Yes, it costs more, but almost double the size and is VERY sturdy! I just leave it in the oven on the bottom rack and it helps to even out the heat and makes for reheating pizza slices SUPER easy! And I get to make 2 sometimes 3 loaves of artisan bread at one time.
Thanks so much! Definitely going to look up that pizza stone!
This looks totally good! Thanks for pinning with us at #foody fridays!!!! Your bomb recipe is one of my fave pics!
Thanks so much, Mila! Hope you get a chance to give it a try!
I’ve never worked with spelt flour (honestly I’d have to Google it to see what it even is!!), but it sounds like a fun experiment! Caprese pizza sounds perfect for summer too!!
Yum! Sounds delicious!
I would -love- to make my own pizza crust! But the idea of working with yeast still freaks me out a little bit. One of these days I’ll just have to bite the bullet and do it, though, because I bet it tastes so much better than store-bought.
I was a little hesitant on a recipe with yeast too, but it was really easy. It pretty much just amounted to mixing it in with the flour and then giving it some time to rise.
Can’t believe I didn’t find your blog until now! Looking forward to more posts! Mind checking out my blog? http://turnipforwhat.blogspot.com
Thanks so much for stopping by! I hope you’re a return visitor! 😉
I’ve been looking for an easy healthy pizza dough for awhile…love this! I’ll definitely be trying this out since I have a ton of spelt flour in my pantry!
This is really easy and pretty tasty too. Hope you get a chance to give it a try!
Doesn’t fresh basil make for one of the BEST pizza toppings??? I just started doing that a couple of months ago and now I am hooked!
It sure does. It actually added way more flavor than I thought it would. I think I need to start growing basil. 😉