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.