Spelt Pizza with Ricotta, Zucchini, Smoky Fig & Roasted Garlic top with Arugula



Pizza Crust:


Preheat oven to 400 F


Mix dry ingredients, flour, baking powder and salt in a medium sized bowl.

Add 2 tablespoons of oil stir and slowly add in 7 tablespoons of water; start kneading dough for 60 seconds.

Let the dough sit and cover it for 10 to 15 minutes.

Roll out the dough to the shape that you desire and prick with a fork all over.

I divide my dough in half and make two small pizzas.

Bake crust for 12 minutes.


In a small sauce pan add a drizzle of oil, slice your garlic and saute for 3 minutes.

Thinly slice your zucchini, I use a mandoline to cut mine (https://www.amazon.com/Adjustable-Mandoline-Slicer-Vegetable-Vegetables/dp/B07HVXNCFC/ref=pd_sbs_79_t_1/139-7082173-7745100?_encoding=UTF8&pd_rd_i=B07HVXNCFC&pd_rd_r=20e2d651-7f9e-45d1-8ce9-ff55a26ec799&pd_rd_w=C012W&pd_rd_wg=ZuCFf&pf_rd_p=5cfcfe89-300f-47d2-b1ad-a4e27203a02a&pf_rd_r=WPGYHYJ5R3FJK7NKMA4B&psc=1&refRID=WPGYHYJ5R3FJK7NKMA4B)

Once the pizza crust is done baking, let cool for 5 minutes and add your spread, zucchini (lightly cover the spread with the zucchini, 3 to 5 slices for half size and 6 to 10 for the whole pizza) and sprinkle on sauteed garlic.

Bake for 15 minutes.

Lastly sprinkle on the arugula and enjoy 🙂


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