Paula McIntyre creates an easy, healthier pizza and uses up leftover fruit for a delicious plum torta

Spelt and mushroom pizza Pizza is one of those universally crowd pleasing dishes and in my many years on this planet I have yet to meet anyone that doesn’t like it. The premise of taking dough, spreading it with sauce, toppings and cheese and baking at a high temperature is a simple one. But there are so many facets that go into the making of a good pizza.

The best I’ve had have had dough that was fermented for three days. The flour is a key element and then you need a raging heat, preferably woodfired, to get the best results. Unless you’re blessed with a wood burning pizza oven you’re not going to get this at home.



Which is not to say you shouldn’t make it regardless. When I make pizza at home I’m always struck by the economy of it all..