Spelt flatbreads topped with sour cream, mushrooms, and ham

Ingredients:

Spelt flatbreads

• 3/4 cup warm water (40°C)
• 2 and 1/4 teaspoons instant dry yeast
• 1 cup premium flour
• 1 cup spelt flour
• 1 teaspoon of salt
• 3 tbsp. l. olive oil

Topping

• 2 tbsp. l. olive oil
• 220 g of mushrooms, sliced
• 1/2 head red onion, chopped
• 1 jar (400 g) of marinated artichokes
• 1 teaspoon lemon zest
• Corn grits, for sprinkling
• 1/4 cup pesto
• 3 tbsp sour cream (fat)
• 8-12 slices prosciutto
• 60 g of Parmesan
• 1/3 cup fresh basil leaves
• 2 cups young arugula

Preparation:

1. Mix the water with the yeast, then stir in both types of flour, salt, and olive oil. Knead with a wooden spoon until the dough becomes difficult to work with.
2. Turn the dough out onto a lightly floured surface and knead for 1 minute, until elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rest for 30 minutes.
3. While the dough is resting, prepare the filling.Place a large saucepan over medium heat and pour in the oil. Add the mushrooms and cook for 5 minutes until tender. Add the onion and stir. Add the artichokes and lemon zest, heat through, and season with salt and pepper to taste. Mix the pesto with the sour cream.
4. Preheat oven to 260°C and place a baking sheet or pizza stone in the oven.
5. Divide the dough into 2 pieces and, on a lightly floured surface, roll each piece out as thinly as possible into a circle approximately 22 cm in diameter. Remove the preheated baking sheet or stone from the oven and lightly dust with cornmeal.
6. Place the rolled-out dough on a baking sheet or stone and spread a thin layer of the pesto and sour cream mixture on top. Then arrange the prosciutto slices, spoon the mushroom filling on top, and bake for 10-15 minutes, until golden brown around the edges.
7. Immediately grate Parmesan cheese over the finished pizza using a vegetable peeler and sprinkle with basil leaves and arugula. Serve.