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My kids request this supper all the time — I make it at least once a week (until I get bored and need to change things up lol).
150 grams mostly active starter
420 grams white spelt flour
210 grams water
15 grams olive oil
20 grams honey
10 grams salt
1 large onion, diced
1/2 kilogram ground chicken or meat, or mixed
2 cans crushed tomatoes or tomato sauce (depends on what texture you like)
1 red pepper, diced (optional)
salt, to taste
pepper, to taste
3 cloves crushed garlic
handful of parsley (I use dry)
1 tablespoon paprika
3 tablespoons silan
Mix all dough ingredients together by mid morning. Let rise on the counter for around four hours, or until doubled. If you made the dough early in the day, put in the fridge to avoid over-rising.
In the meantime, prepare the sauce by frying the diced onion until golden. Then, add the ground beef/chicken and cook fully while breaking it up with a wooden spoon.
Add the rest of the sauce ingredients and bring to a boil. Cover and let it simmer for 45 minutes.
When you’re ready to make the pizza, stretch the dough onto a parchment-lined baking sheet. Preheat the oven to 400 degrees Fahrenheit. Allow dough to proof 30 minutes (you can skip this step if you don’t have time). Spread meat sauce evenly over the dough. Bake for 12-20 minutes, depending on your level of desired crispiness.
Serve with garlic aeoli. Enjoy!
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