- 5 tsp fresh yeast
- 1 ¼ cups [300 ml] lukewarm water
- 2 ½ cups [300 g] wholegrain stoneground spelt flour
- 1 ¼ cups [150 g] strong white flour, plus more to dust
- 1 tsp salt
- 1 1/8 lb [500 g] potatoes, scrubbed
- 4 to 6 Tbsp olive oil
- 7 oz [200 g] kale, roughly chopped
- 4 garlic cloves, finely chopped
- 1 green chili, chopped
- Sea salt and freshly ground black pepper
- 2 ½ cups [200 g] feta cheese, crumbled
Makes 2 pizzas; serves 4 to 6
Crumble the yeast into 31⁄2 Tbsp [50 ml] of the lukewarm water, stirring to dissolve. Put 2 Tbsp of the spelt flour and 1 Tbsp of the all-purpose flour in a cup or small bowl, stir in the yeast mixture to make a paste, then leave to rest under a dish towel for 30 minutes at room temperature. Now place the yeast mixture in a large bowl, stir in the remaining 1 cup [250 ml] of lukewarm water, the rest of the flour, and the salt.
Knead the dough well on a floured work surface until smooth, then return it to the bowl, cover with a dish towel, and leave in a warm place to rise for 1 hour 30 minutes to 2 hours.
Meanwhile, cut the potatoes—skins still on—into thin slices (a mandoline is good for this, if you have one).
When ready to bake the pizzas, preheat the oven to 400°F [200°C].
Divide the dough in half and roll each piece out on a floured work surface into a 16 x 12 in [40 x 30 cm] pizza base. Brush with the olive oil.
Mix the kale with the garlic and chili and place on the pizza bases, then arrange slices of potatoes on top and sprinkle with salt and pepper and feta cheese.
Bake 25 to 30 minutes, then serve right away.
Excerpted from Scandinavian Baking: Sweet and Savory Cakes and Bakes, for Bright Days and Cozy Nights by Trine Hahnemann. Photos Columbus Leth. Published by Quadrille. Distributed in the United States and Canada by Chronicle Books Hardcover. Visit Trish at trinehahnemann.com.