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–+ servings

Kefir pizza dough

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 slices
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Ingredients

Pizza dough

  • 200 g spelt flour All-purpose flour also works. Set aside a little extra for dusting.
  • 150 ml plain milk kefir Choose plain, unsweetened kefir.
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp salt
  • 1 tbsp olive oil For coating the shaped base.

Tomato and Parmesan topping

  • 150 g cherry tomatoes About 10 tomatoes; wash and cut into quarters.
  • 40 g Parmesan Finely grated.

You will need

  • Mixing bowl
  • Rolling pin
  • Non-stick baking tray
  • Oven
  • Knife and chopping board
  • Cheese grater

Instructions

Shape and bake the pizza

  • Preheat the oven to 200°C (400°F).
  • Gently mix the flour, kefir, salt, oregano and thyme by hand in a bowl to form a dough.
  • Roll the dough into a round about 30 cm across and about 0.5 cm thick on a lightly floured work surface.
  • Transfer the base to a non-stick baking tray.
  • Spread the olive oil evenly over the base.
  • Bake for 12 minutes, until the edges are golden and the base is firm.
  • Scatter the prepared cherry tomatoes and grated Parmesan over the baked base.
  • Bake for about 8 minutes more, until the cheese has melted and the base is cooked through, with no wet, raw dough in the centre.
  • Cut the pizza into eight slices and serve.
    • Quarter the tomatoes and grate the cheese before mixing the dough.
    If you do not have a non-stick tray, line an ordinary baking tray with baking paper.

Storage and safety

Put leftover pizza in a covered container and refrigerate within 2 hours, or within 1 hour if the room is above 32°C (90°F). Keep at 4°C (40°F) or below and eat within 3–4 days. Reheat until the centre reaches 74°C (165°F), checking with a food thermometer.