Shortcrust pastry pizza with spelt flour, really a valid alternative to the classic one, especially because it does not require leavening and is super fast.
I sometimes use spelt instead of regular flour because it has a particular taste for some, but I like it a lot.
Definitely a valid alternative to using all-purpose flour!
If you crave pizza and don’t have time to let the classic pizza dough rise, this will surely satisfy your pizza craving with a very tasty base and an equally inviting potato topping.
Of course, you can choose to top it with other ingredients as you like.
So follow my recipe and make your super fast pizza!
I look forward to your photos if you replicate this or other recipes on my blog; if you like, I will post your photos on my Facebook page under your name.
Approx. 1408 Kcal total
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 1 pizza
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients to make the Shortcrust Pastry Pizza
- 1 3/4 cups spelt flour
- 3 tablespoons extra virgin olive oil
- 1/2 packet baking powder for savory pies
- 1 teaspoon salt
- 6.8 tablespoons water
- 2 potatoes (about 7 oz)
- 2.1 oz mozzarella
- to taste rosemary
- to taste salt
- 1 tablespoon extra virgin olive oil
Preparation of the Shortcrust Pastry Pizza
First, combine all the ingredients for the dough, mixing together spelt flour, salt, water, and extra virgin olive oil.
Form a smooth ball and let it rest in the fridge for 10-15 minutes.
Meanwhile, peel the potatoes, wash them, and slice them thinly.
Take the dough, roll it out into a round sheet, and place it in a greased pan with a diameter of 11 inches.
Place the crumbled mozzarella on the pizza surface, then the potatoes, and finally drizzle with extra virgin olive oil, salt, and sprinkle with rosemary.
Bake in a hot oven at 428°F for about 15 minutes, checking the cooking.
