Spelt pizza with kumara & goat's cheese

  • 1 hr 20 mins cooking
  • Serves 4
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Pizza dough
  • 2 teaspoon (7g) dried yeast
  • 1/2 teaspoon salt
  • 2 tablespoon (320g) plain spelt flour
  • 1 cup (250ml) warm water
Spelt pizza with kumara & goat's cheese
  • 1/3 cup (80ml) olive oil
  • 3 onions (600g), halved, sliced thinly
  • 2 clove garlic, crushed
  • 800 gram kumara, sliced thinly
  • 1/3 cup (65g) pepitas
  • 1 fresh long green chilli, seeded, chopped finely
  • 200 gram soft goat's cheese, crumbled
  • 20 gram baby rocket leaves


Spelt pizza with kumara & goat's cheese
  • 1
    Combine yeast, salt and flour in a large bowl; make a well in the centre. Stir in the water and 2 tablespoons of the oil until mixed well. Knead dough on a floured surface 5 minutes or until smooth and elastic. Place dough in an oiled bowl; cover with plastic wrap. Stand 30 minutes or until doubled in size.
  • 2
    Heat remaining oil in a large frying pan over medium-high heat; cook onion and garlic, stirring occasionally, 5 minutes. Reduce heat to low; cook, stirring occasionally, 20 minutes or until onion is light golden. Cool.
  • 3
    Preheat oven to 220°C/425°F. Oil two 30cm (12-inch) pizza trays.
  • 4
    Divide dough in half, roll each half into a 25cm round; place on tray. Spread onion mixture between pizza bases; top with kumara, slightly overlapping slices, sprinkle with pepitas.
  • 5
    Bake pizzas 15 minutes, swapping trays halfway through cooking time, or until crust is golden. Serve topped with chilli, cheese and rocket.


Use a mandoline or V-slicer to easily cut the kumara into thin slices.