This is a delicious alternative to my favourite homemade pizza. Saying that, it is actually a completely different, more virtuous beast. Wholesome, nourishing and full of wintery autumn flavours, each slice is packed with health to fight the cold-weather bugs coming our way: a kick of iron from the parsley, vitamin C from plenty of garlic in the pesto and beetroot to cleanse the system.
For the spelt base
In a bowl combine 500g Organic Spelt - I used Sharpham Park's Seeded Spelt Flour, 2tsp Salt and 7g Instant Active Yeast. Stir in 300ml Warm Water and bring the dough together. Knead on a floured surface for a few minutes. Place in a clean bowl, cover and leave to rise in a warm place for for 1-2 hrs.
For the beetroot
Preheat the oven to 180C. Wash and slice 6 large Beetroot into quarters. Toss with 2tbsp melted Coconut Oil, Salt and Pepper and place in a baking tray. Cover with foil and roast for an hour or until soft.
For the parsley, walnut and anchovy pesto
In a food processor blitz together: 1 large bunch of parsley (with stalks), 1 large clove of Garlic, a handful of Walnuts, a handful of grated Pecorino cheese, 6 Anchovies, 1tsp Coconut Oil and seasoning.
To finish
Preheat the oven to 200C. Punch back the dough. Divide into two, and freeze one for another day. Roll the dough into a thin circle or rectangle and place on a baking tray. Spread generously with the pesto, top with the beetroot and shavings of pecorino cheese. Drizzle with oil. Cook for ten minutes until crisp and the beetroot has caramelised.
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