Spelt Flat Breads with Bavaria blu

Dough:

• 150 g ground spelt
• 100 g flour
• 20 g crushed sunflower seeds
• 20 g yeast
• approx. ⅛ l lukewarm water
• 1 pinch salt
• 2 teaspoons olive oil

Topping:

• 300 g Bavaria blu
• 100 g ground bianco garlic
• 300 g drained, blanched spinach leaves
• 4 olives
• 8 tomatoes, flour, olive oil, salt and pepper, oregano, 1 sprig fresh basil

Mix all ingredients for the dough together and leave to rest for 2-3 hours. Briefly blanch the tomatoes, remove the skin, cut in half, remove the seeds and cut into quarters. Cut the pizza dough into 4 equal sections, roll out into circles (flour the rolling pin and surface) and cover with the spinach, tomato quarters, finely chopped olives and slices of Bavaria blue. Season well with salt, pepper and oregano, sprinkle with ground bianco garlic and garnish with basil leaves. Bake for 15 min. on a high lower heat (approx. 220°C) until the base is hard. Remove from the oven, drizzle with olive oil and season with pepper to taste.