Ingredients for Spelt Crust Pizza with Fennel, Prosciutto, and Apples

• 250g whole grain spelt flour (230g)

• 2 teaspoons baking powder

• 3/4 teaspoons fine sea salt

• 1/2 teskedar socker

• 240ml whole-milk ricotta cheese

• 60ml whole milk

• 2 tablespoons linseed oil or extra-virgin olive oil

• 1 stort ägg

• Coarse cornmeal, if using a pizza peel

• 4 or 5 spring onions

• 240ml soured cream

• 60ml drained nonpareil capers

• 3/4 teaspoons freshly ground black pepper

• 1 Granny Smith apple, halved, cored, and sliced very thinly

• 1 fennel bulb, halved lengthwise, cored, and sliced very thinly

• 110g thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

• Linseed or extra-virgin olive oil, for brushing

1 First, make the dough. To prepare the dough by hand: Whisk together the spelt flour, baking powder, salt, and sugar in a large bowl. Make a well in the centre. In a small bowl, combine the ricotta, milk, linseed oil, and the egg and beat with a fork until smooth. Pour the ricotta mixture into the well. Combine with a dough whisk or a fork, stirring from the centre and gradually incorporating the flour from the sides until a fairly moist dough comes together. To prepare the dough by food processor: Place the spelt flour, baking powder, salt, and sugar in the bowl and process for about 10 seconds. In a small bowl, combine the ricotta, milk, linseed oil, and the egg and beat with a fork until smooth. Pour the ricotta mixture across the top of the flour mixture and pulse, in 1-second intervals, just until a ball forms, 5 to 10 pulses. The dough will be fairly moist.

2 Transfer the dough to a well-floured work surface. Lightly flour your hands and briefly knead 5 to 7 turns to get a smooth yet slightly tacky dough. Wrap the dough in plastic wrap and let sit at room temperature for 30 to 45 minutes to allow the bran in the flour to soften.

3 Meanwhile, place a baking stone on a rack on the bottom shelf and preheat oven to 218°C. Liberally sprinkle a pizza peel with coarse cornmeal. Finely chop the white and light green parts of the spring onions until you have 120ml . Combine them with the soured cream, capers, and 1/4 teaspoons of the pepper in a small bowl. Finely chop the dark green parts as well (about 60ml ) and set aside for garnish.

4 Unwrap the dough, transfer to a lightly floured work surface and cut into 2 pieces. Keep 1 piece covered with plastic wrap. Lightly flour your hands and briefly knead the other until smooth, 7 to 10 turns. Using a rolling pin, roll the dough into an elongated pizza, 11 by 8 inches and about 1/4 inch thick. Do this in stages, occasionally turning the dough over and rolling it out further, lightly flouring your work surface and the rolling pin each time. Place the dough on the pizza peel. Spread half of the soured cream topping across, leaving a 1/2-inch border. Cover with half of the apple slices, top with half of the fennel slices, and sprinkle with half of the prosciutto. Brush the border with oil.

5 Slide the dough onto the baking stone and bake until the fennel just starts to brown at the edges and the rim turns golden brown and starts to crisp — it should yield when pressed with a finger — about 15 minutes. Use a large spatula to lift the edges of the pizza so you can slide the peel underneath; carefully transfer the pizza to a wooden board. Sprinkle with half of the reserved spring onions and 1/4 teaspoons of the pepper. Cut with a sharp knife and serve at once. Repeat with the second pizza.

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