The Ipiza (how corny can you get!)

imageHello dear readers, How have you been? I know you dutchies have been plagued by another cold front and so thought I’d bring you some sunshine on a plate. Like I mentioned in my earlier post on polenta fries fast food does not have to be a thing of the past when adopting healhtier eating habits. This time round I decided to give the oh so beloved pizza a healthy make over. Since pizzerias in Holland are forever giving their pizza’s the most corny titles possible true to form I decided to name mine the Ipiza as I am still cooking for a yoga retreat on Ibiza. I know, you may call me queen of corny from now on. I sure as hell have earned it!

So this beauty was actually inspired by a recipe I made for a spring themed cooking class, way back in the day when we actually had spring in Holland. (remember???) That recipe in turn was inspired by a recipe from the wonderful cookbook by Maria Speck called ” Ancient grains for modern meals”. The dough is made from whole grain spelt flour and yoghurt and when eaten fresh out of the oven you won’t believe the crunch on the crust. For the spring version I topped it with an orange speckled creme fraiche, very thin spring onions, segmented oranges and nigella seeds. My Ibizan version was rubbed with homemade ghee infused with rosemary from the gardens of our finca, thin slivers of local squash and red onion,  local soft goats cheese and some drops of deeply rich very old balsamic vinegar. I’ve included pictures and recipes for both toppings.

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This dish is best for Vata in the spring onion version. The other version is fine for both Vata and Pitta. Kapha should eat this on occasion and could top it with ginger infused ghee, thin slices of beetroot and lots of rucola or spinach turning it into the ” Beet box pizza”. See, I told you! Queen of corny……

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Wholewheat spelt pizza with 2 toppings For about 8 persons as a snack

  • 375 gram wholegrain spelt flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon sugar
  • 200 grams yoghurt
  • 3 tablespoons olive oil
  • 1 egg
  • 1 teaspoon polenta

Spring onion topping

  • 12 very thin spring onions or 6 thicker ones halved
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar ( regular is fine)
  • 150 grams creme fraiche
  • zest of one big orange
  • segments of 1  big orange (save the juice)
  • A bit of salt
  • 1/2 teaspoon nigella seeds

For the squash topping

  • 300 grams squash thinly sliced. You can leave the skin on but remove all seeds and strings
  • 2 tablespoons ghee
  • 1 garlic crushed
  • needles of 1 rosemary sprig finely chopped
  • half a red onion
  • 100 grams soft goats cheese
  • a drizzle of good quality aged balsamico
  • a handful of rucola leaves

For the dough mix the baking powder, salt, sugar and spelt flour in a large bowl. In a seperate smaller bowl whisk the egg with the yogurt and olive oil. Make a well in the center of the flour mixture and mix in the yohurt and egg mixture. Bring together with a spoon before using your hands to knead the dough till it comes together. If it is still too wet add a bit more flour. Wrap in kitchen foil and leave to rest in the fridge for at least half an hour to an hour. Meanwhile make the topping.

For the spring onion version quickly saute the sping onions in the olive oil. Once they just start to wilt add the balsamic vinegar and let it reduce down. Take the onions off the heat and set aside for later. Mix the creme fraiche with the orange zest, salt, black pepper and juice from the orange segments.

Preheat the oven to 220 degrees C with 2 big oven trays in it. Take the dough out of the fridge and cut in half. Cut a piece of parchment paper big enough to cover the oven trays and lay it on your working surface. Sprinkle a teaspoon of polenta on top. Now flatten one half of the dough to a disc and place on the parchment paper. Sprinkle some extra flour on the dough and your rolling pin. Roll out to an oval shape of approximately 20 by 30 cm. Repeat the process with the other piece of dough. Top the pizza with the topping of your choice, slide with parchment paper on top of the hot baking tray and bake for 15 to 20 minutes till the sides are golden and crispy. To top the pizza’s follow the steps below.

For the spring onion version spread half the creme fraiche mixture per pizza on top of the dough. Drape the sping onions on top of the dough and sprinkle with the orange segments and nigella seeds. For the Ibiza version mix the crushed garlic and rosemary with the ghee. Spread on top of the dough. Sprinkle the squash slivers, red onion and goats cheese on top. Sprinkle with some coarse salt and pepper. Serve immediately after baking With some rucola on top.

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