
These wholesome, wholemeal spelt pizza pies are packed with a savory spinach, mushroom, and ricotta filling. A healthy and satisfying alternative to traditional pizza, they are perfect for meal prep or a nutritious family dinner.
Preheat your oven to 220°C (200°C fan/gas 7). Lightly oil two 21cm loose-based shallow sandwich tins. In a large mixing bowl, combine the wholemeal spelt flour and the yeast. Pour in 1 tsp of rapeseed oil and 280ml of warm water. Mix with a cutlery knife until a dough forms, then use your hands to knead it into a soft, pliable consistency. If the dough feels too dry, add up to 20ml more water. Divide the dough into four equal portions and cover with a clean tea towel to rest.
To prepare the filling, heat 2 tsp of rapeseed oil in a medium pan over medium heat. Sauté the sliced onions for about 5 minutes until they soften and begin to color. Add the sliced mushrooms and grated garlic, cooking and stirring frequently until tender. Stir in the bouillon powder and the baby spinach, cooking just until the leaves have wilted. Remove from the heat and fold in the ricotta and fresh thyme leaves.
Take one piece of dough and roll it out to line one of the sandwich tins, allowing for a small overhang at the edges. Spoon half of the spinach filling into the tin and spread it evenly. Roll out a second piece of dough and place it snugly over the filling. Fold the overhanging dough from the bottom layer over the top to seal the pie completely. Spread half of the tomato purée mixture over the top and sprinkle with half of the grated cheese. Repeat this process with the remaining dough and filling to create a second pie.
Place the assembled pies in a warm spot for about 20 minutes to prove. Bake for 15–20 minutes until the crust is golden brown. Let the pies cool in their tins for 5 minutes before removing. Garnish with fresh basil leaves before serving. These pies can be stored in the refrigerator for up to three days and reheated in the oven at 200°C for 12–15 minutes.
To prevent a soggy crust, ensure the spinach is well-drained after wilting before mixing it with the ricotta. If you don't have spelt flour, standard whole-wheat flour works perfectly as a substitute. For a crispier base, you can preheat the baking tins before adding the dough.




