Homemade spelt flour pizza dough is a hearty and rich base for this earthy combination of roasted vegetables and hummus. This is an easy made-from-scratch recipe that is perfect for your weekly pizza night
1 cup warm water (not hot*)
2 Tbsp coconut sugar
2 and 1/4 tsp (1 packet) active dry yeast
2 and 1/2 cups spelt flour
1 Tbsp extra-virgin olive oil (optional)
1 and 1/4 tsp fine sea salt
2 Tbsp cornmeal
1 to 1 1/4 cup plain hummus
1 small zucchini, sliced into rounds
1 small yellow squash, sliced into rounds
1/2 small eggplant (aubergine), sliced into rounds
1/2 small red onion, sliced
1/2 tsp red pepper flakes
Freshly chopped parsley
Fit a stand mixer with a dough hook. In the bowl of the mixer, add water, then sprinkle the yeast and sugar on top. Let rest for 5 to 10 minutes until bubbly.
Turn the mixer on low and add half of the flour. Add the olive oil and salt. Mix briefly and then add remaining flour. Once a dough begins to form, increase speed to medium. Mix for approximately 5 minutes until smooth and slightly tacky.
Lightly grease a mixing bowl with olive oil. Remove dough from the mixer and shape into a ball. Add to the greased bowl and cover with a thin towel. Let rise for 30 minutes.
Preheat oven to 425 degrees F.
While the dough is rising, place zucchini, yellow squash, and eggplant in an even layer on two baking sheets. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 10 minutes. Remove from oven and set aside.
Increase temperature to 450 degrees F.
Add dough to a pizza stone dusted with cornmeal. Roll out into a 12” to 14” circle.
Spread hummus over the pizza dough, leaving an edge for the crust, if desired. Add roasted vegetables on top in whatever design you desire. Sprinkle sliced red onion on top. Top with red pepper flakes.
Bake for 20-25 minutes, until golden brown. Cool slightly before serving. Garnish with fresh parsley.