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Spelt Crust Pizza With Fennel, Prosciutto, And Apples Recipe & Review Of Ancient Grains For Modern Meals By Maria Speck

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The Kitchn
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main-dish nut free lunch


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2 cups whole grain spelt flour (8 ounces)

2 teaspoons baking powder

3/4 teaspoon fine sea salt

1/2 teaspoon sugar

1 cup whole-milk ricotta cheese

1/4 cup whole milk

2 tablespoons linseed oil or extra-virgin olive oil

1 large egg

Coarse cornmeal, if using a pizza peel

4 or 5 green onions

1 cup sour cream

1/4 cup drained nonpareil capers

3/4 teaspoon freshly ground black pepper

1 Granny Smith apple, halved, cored, and sliced very thinly

1 fennel bulb, halved lengthwise, cored, and sliced very thinly

4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

Linseed or extra-virgin olive oil, for brushing

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