MAKES : 1 PIZZA
COOKS IN : 30 MINUTES
DIFFICULTY : NOT TOO TRICKY
200 g wholegrain spelt flour , plus extra to dust
2 teaspoons gluten-free baking powder
½ tesapoon sea salt
¼ teaspoon sugar
100 ml buttermilk
1 tablespoons sunflower oil
1 large free-range egg
Quality smoked salmon , from sustainable sources
150 g ricotta cheese
50 g rocket
2 teaspoons baby capers
1 wedge of lemon
1.Preheat the oven to 200ºC/gas 6.
2.Combine the flour, baking powder, sea salt and sugar in a bowl. Beat the buttermilk, oil, egg and 100ml water together, then mix the wet ingredients into the dry.
3.On a dusted surface, roll the dough out to 1cm thick.
4.Peel and finely dice the shallot.
5.Bake on a dusted baking tray for 15 minutes, then remove and top with the chopped shallot and the remaining ingredients. Serve with a good pinch of pepper, and the lemon wedge on the side for squeezing over.