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Full of interesting flavours, this wintery pizza is a welcome break from the usual tomato and mozzarella
Mix the flours, yeast and salt together in a large bowl or stand mixer with the dough hook attached. Add the lukewarm water and knead together for 5-8 minutes to form a smooth dough. Cover and leave to prove for 1 hour.
Meanwhile, slice the goat's cheese and wash the chard leaves. With the water still clinging to them, pop the leaves in a frying pan with a few rosemary leaves and wilt gently for 4-5 minutes then drain off any excess water. Season well.
Pre-heat the oven to 250c (or higher, if you can)
When the dough is risen, divide it in two and dust the surface of 2 non-stick baking trays with spelt flour. Pat each lump of the dough into a flat disk on the trays making sure the dough it an even thickness.
Now for the topping. Drizzle a little olive oil on each pizza base then top with the wilted chard, slices of goat's cheese and a little more olive oil.
Bake in the oven for 8-10 minutes or until the crusts are crisp then serve immediately.
All to be sourced organic where possible
125g wholemeal spelt flour, plus extra for dusting