Ingredients

Sprouted Spelt Flatbread Dough (1/3 of original recipe)
1 cup sprouted spelt flour*
1/2 tsp salt
1/2 tsp quick yeast
1/4 cup + 2 tbsp lukewarm water

1 tbsp olive oil (or truffle oil)
1/2 – 1 pear**, thinly sliced
2-3 slices prosciutto, roughly torn
small handful of walnuts, roughly chopped or broken into large pieces
1/4 small red onion, sliced
1/4 cup goat’s milk feta***
salt to taste

large handful of arugula
drizzle of olive oil
squeeze of lemon juice
salt and pepper to taste

Balsamic Glaze (reduction)
1/2 cup balsamic vinegar

Method

1. Prepare Flatbread Dough: Mix flour and salt together in a large mixing bowl.
2. Make a well in the middle of the flour. Pour in the water and then add the yeast to the water (see notes if not using quick yeast, as it will need to be hydrated in the water before adding either).
3. Stir using a wooden spoon or your hands to bring everything together. Once everything is coming into a dough, kneed for 1-2 minutes, or until the dough becomes a smooth, slightly elastic ball.
4. Remove the dough ball from your mixing bowl so that you can oil the bowl. Return your dough ball to your now oiled mixing bowl, and roll the ball around to coat slightly in oil as well, so as to not form a skin. Cover with a clean dish towel and leave in a warm place to rise for 1 hour, or until the dough has almost doubled in size and is slightly bubbly.
5. Prepare Balsamic Glaze: Add balsamic vinegar to a small pot. Bring to a bubble over medium-high heat. Turn down to medium-low and allow to simmer for 10-15 minutes, stirring occasionally. If you are good at time management, you can do this while your pizza is cooking. If you get stressed having many things going on at the same time, I recommend doing this step while the dough proofs.
6. Assemble the Flatbread: Heat oven to 400°F.
7. Roll or hand-stretch dough to your preferred shape, thin enough to fit a sheet pan without ripping the dough. Brush the dough with olive oil (or truffle oil).
8. Top brushed dough with pear slices, torn prosciutto, walnut pieces, red onions, feta, and salt.
9. Bake for 10-15 minutes, until dough is cooked through.
10. While pizza is baking, toss together arugula, olive oil, lemon juice, and salt & pepper in a small bowl (I just use clean hands to toss everything together).
11. Top pizza with arugula salad and drizzle with as much balsamic glaze as desired. Cut into slices as desired and enjoy!

Notes:

1. *Spelt has gluten in it! DO NOT use as a gluten-free substitute, as it actually has a higher gluten protein ratio than regular wheat flour.
2. **I prefer boch pears for this recipe, as they are more crisp. They add a great flavour without getting too juicy and making the pizza soggy. However, as always, when you use your favourite ingredients, you’re more likely to enjoy the end result!
3. ***I use goat’s milk feta in this recipe as it is the best lactose-free and mold-free cheese for me. The feta is really great substituted with gorgonzola, brie, or camembert cheese if you like and are able to eat any of these cheeses!
4. Balsamic glaze (reduction) keeps well in the fridge and is a great topping so many savoury and sweet dishes!