1 cup wholemeal spelt flour
1 teaspoon baking powder (or half)
125g butter, chopped
1/3 cup water
Mix together with hands. Add extra flour if too sticky.
Place in fridge in a ball for an hour or more.
Pizza Crust
1 ½ cups wholemeal spelt flour
1 cup greek yoghurt
Mix together then kneed to a non sticky consistency.
Push into a flat round, cover with plastic and leave to stand. This allows the yoghurt to break down the flours.
Squid Topped Pizza
Garlic Aoli:
Pinch of paprika
1 teaspoon water
1 large egg yolk
1 garlic clove, minced
2 teaspoons fresh lemon juice
3/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
salt
cayenne pepper
Topping:
6 ounces cleaned squid—tentacles halved, bodies sliced crosswise 1/2 inch thick
Freshly ground black pepper
Freshly just blended capsicum
1/2 small red onion, thinly sliced
1 large tomato, diced
1 teaspoon chopped marjoram
1 tablespoon chopped parsley
Pizza crust:
As per above recipe
Preheat the oven to 500°. Preheat a pizza stone. In a small bowl,mix the paprika with the water.
In a blender or bowl, beat the egg yolk with the garlic and 1 teaspoon of the lemon juice. Gradually add the 3/4 cup of olive oil, beating constantly, until very thick. Stir in the remaining 1 teaspoon of lemon juice and the paprika and season the aioli with salt and cayenne.
In a frying pan, heat the remaining 1 tablespoon of olive oil until shimmering. Add the squid, season with salt and black pepper and cook over high heat until just starting to whiten, 30 seconds. Transfer to a plate.
Brush the pizza round with olive oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round and top with the squid, tomato and marjoram.
Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp. Transfer the pizza to a work surface and drizzle with 3 tablespoons of the aioli. Reserve the remaining aioli for another use. Garnish with parsley.
The aioli can be refrigerated for up to 2 days
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