Spelt Pizza Crust - A Foodie's Canvas...

This wholesome, nutty spelt crust perfectly cradles nearly any ingredient from the fridge, transforming leftover bits and bobs into a satisfying, artful meal.

Here's what spilled onto my pizza the other night:

Arrabiatta, Sheep Feta, Pine Nuts and Fresh Arugula

Parsley Pesto, Applewood-Smoked Chevre and Wine&Black Pepper Salami 

Spelt Crust (Makes 2 10" pizzas):

about 1 1/2 c. warm water (110 degrees), more if needed
1 packet dried yeast
1 T. honey
2 T. olive oil
2 t. sea salt
3 1/4 c. spelt flour
cornmeal, for dusting

1.  Dissolve the yeast and honey in the warm water and let stand at room temp 10 minutes, or until bubbly.
2.  Stir in olive oil, salt and 1 cup spelt flour.  Beat vigorously with a wooden spoon for 1 minute.  Add remaining flour, mixing to incorporate.
3.  Turn dough (and any leftover flour in the mixing bowl) onto lightly floured surface and knead until smooth.  Clean the mixing bowl and coat with oil.
4.  Place dough in bowl and cover with a damp towel.  Leave in warm place to rise for about 1 hour.  Meanwhile, prepare topping ingredients.
5.  When dough has doubled in size, turn out onto floured surface and knead briefly.  Split into 2 balls and roll into rounds (or freeze for later use). Place on cornmeal-dusted baking sheet.
6.  Preheat oven to 400.
7. Top your pizza with whatever you've found in the fridge- curried spinach and mozzarella; caramelized onions, sun-dried tomatoes and goat cheese; ricotta and rosemary...you decide!
8.  Place in the oven and cook until crust is golden and toppings are sizzling.  Finish with a splash of good olive oil and a sprinkling of fresh herbs or greens.

Ripe Strawberry Shortcake with Cream Scones

There aren't many desserts as perfect and timeless as strawberry shortcake.  Bursting berries nestled in soft shells, held together with unctuous cream- I close my eyes and I'm catching fireflies on a hot summer evening at my childhood home, berry juice trickling down my chin.  This version was inspired by Colorado's first crop of fresh berries - tiny and flavorfull.  The "shortcake" is really a cream scone- buttery, barely sweet, and boasting the subtle nutty notes of whole wheat.  The raw cream is unsweetened, and whipped just enough to thicken to a custard consitancy.

For the Scones:  (I've used the same Julia Child's recipe since high school...)

3 cups flour (I use whole grain spelt flour)
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
6 oz unsalted butter
1 cup buttermilk (or, in this case, I used light cream and a squeeze of lemon)

1.  Preheat oven to 425.  Stir together flour, sugar, baking soda, baking powder and salt.
2.  Add butter in small pieces and work into dough, rubbing between fingers until mixture resembles coarse cornmeal.  Pour in cream and lemon juice and mix until just moistened.
3.  Form into a ball, knead briefly and cut dough in half.  Roll each piece into an 8" round (about 3/4" - 1" thick) and cut into 6 triangles.  Brush tops with melted butter or extra cream, sprinkle with sugar and bake on ungreased sheet 10 minutes or until golden.

To Assemble:
1.  Cut 1 pint of fresh, ripe strawberries into small pieces.  Sweeten if necessary.
2.  Whip 1/2 cup fresh cream.  Slice scones in half, pile with whip cream and strawberries and serve.