spelt pizza pie

a pizza pie experiment - whole wheat spelt for the crust; julienned zucchini and shallots roasted in white wine for the topping; then a salad of arugula, pinenuts, and pecorino after it comes out of the oven.

this is my second experimentation with spelt. during my first attempt, i didn't let the dough rise overnight, so when the dough baked, it didn't create the bubbly, crackly, crispy crust that you see above. with crispy texture achieved, i'm going to knead the next batch of dough a bit more to develop the gluten and give it some chewiness - for a pie that straddles cracker and bread.