Prep & Cook Time
- Prep: 20 minutes (plus 1 hour dough rise and 20 minutes dough rest)
- Cook: 12–15 minutes
- Total Time: ~1 hour 50 minutes
Ingredients
Dough
- 250 g (about 2 cups) Papa Vince Organic Stone‑Milled Einkorn Flour – rich in protein, fiber, and nutty‑buttery flavor
- 1 tsp active dry yeast
- 150 ml warm water (reduce 20‑30% compared to modern wheat recipes—einkorn absorbs differently)
- ½ tsp Papa Vince Trapani sea salt
- 1 tbsp extra‑virgin olive oil (optional for elasticity)
Sauce & Toppings
- ½ cup Papa Vince Low‑Acid, No Added Sugar Tomato Sauce
- 100 g part‑skim mozzarella, grated (or plant‑based alternative)
- ½ red bell pepper, thinly sliced
- ½ small zucchini,
- A handful of baby spinach or arugula (optional for freshness)
- Fresh basil leaves, for garnish
- Papa Vince Extra Virgin Olive Oil
- Pinch of dried oregano or chili flakes (optional)
Instructions
1. Proof the Yeast
In a small bowl, mix the yeast with warm water and sugar. Let it sit for about 5 minutes until it looks frothy and bubbly—this means the yeast is alive and ready to go. If it doesn’t foam, start over with fresh yeast.
2. Make the Dough
In a large bowl, whisk together the einkorn flour and salt. Slowly pour in the yeast mixture and olive oil. Stir with a wooden spoon or spatula until the mixture comes together into a shaggy dough. The dough will feel stickier than regular wheat—this is normal with einkorn.
3. Knead & Rest
Turn the dough out onto a lightly floured surface. Knead gently for about 5 minutes. Don’t overwork—einkorn needs less kneading than modern wheat. Form the dough into a ball, place it back in the bowl, and cover with a clean kitchen towel. Let it rise in a warm spot for about 1 hour, until almost doubled in size.
4. Shape & Rest Again
Once risen, place the dough onto a floured surface and gently stretch or roll it into a 12″ round (or two smaller personal pizzas). Let the shaped dough rest for another 20 minutes—this step helps hydrate the flour fully, making the crust tender. Meanwhile, preheat your oven to 220 °C (425 °F).
5. Assemble the Pizza
Transfer the dough to a pizza peel or lightly oiled baking sheet. Spread Papa Vince tomato sauce evenly across the surface, leaving a small border for the crust. Sprinkle with mozzarella cheese, then layer on the red bell pepper, zucchini slices, and spinach.
6. Bake
Slide the pizza into the hot oven and bake for 12–15 minutes, until the crust turns golden brown and the cheese is melted and bubbling.
7. Finish & Serve
Remove from the oven and top with fresh basil leaves. Drizzle a touch of Papa Vince extra virgin olive oil over the top, and sprinkle with oregano or chili flakes if you like a little extra flavor. Slice and enjoy immediately—best served hot, straight from the oven.
Why This Works
- Einkorn flour delivers a nutrient-dense crust with 59% more protein and 53% more fiber than modern wheat—and its nutty, buttery flavor deepens the pizza character.
- Papa Vince Tomato Sauce is a pure, low‑acid base—no added sugar, garlic, or onion—highlighting the natural sweetness of Sicilian cherry tomatoes and gentle enough for sensitive digestion.
- Fresh veggies and a modest amount of cheese add vitamins, color, and satisfying texture, balancing indulgence with health.
Notes & Tips
- Letting the dough rest hydrates Einkorn’s denser structure for a more pliable crust.
- Topping Smart – Slice veggies thin so they cook just right—not soggy, not raw.
- Cheese Swap – Use less or plant-based for a lighter version.
- Customizable – Swap in mushrooms, olives, or leeks; omit cheese for vegan.
