#dinnerin

Ingredients: 

Crust:

1 Tbsp yeast 1 c warm water 1 tsp honey 1 tsp salt 2 Tbsp avocado oil or sunflower oil 2 1/4 c sprouted spelt flour

Sauce:

1 18 oz jar of strained tomatoes 1 small yellow onion 3-4 cloves of garlic Fresh oregano and basil to taste 1 Tbsp butter

Toppings:

Pepperoni (organic and nitrate free if possible) 2 c fresh mozzarella, grated 

Steps: 

Preheat the oven to 500 and place the rack on the lowest level. 

Make crust by adding the yeast and salt to the flour (take care not to let them touch so the salt doesn’t stunt the yeast). 

Dissolve the honey in the warm water and add in the oil. 

Add the wet ingredients into the dry and mix on medium speed (in a kitchen aid with the bread hook) for 5-8 minutes. Or kneed by hand (use more oil on the counter to prevent sticking instead of flour) for 10-12 minutes, or until the dough is smooth and stretchy. 

Allow the dough to rise in a bowl with a cloth rag on top for at least 30 minutes. 

While the dough rises make the sauce by mincing the onion and garlic and adding to a hot pan with the butter. 

Saute until translucent and soft. 

Chop the herbs and add to the onions along with the strained tomatoes. 

Simmer on low for 10-15 minutes, or until the sauce has thickened. Puree for a smooth sauce. 

Grate the cheese and prepare toppings. 

Punch down the dough and roll it out onto a greased pizza pan.