Serves at 4-6

300g spelt flour

2 tsp baking powder

Good pinch salt

1/2 tsp sugar

240ml ricotta cheese

60ml milk

2 tbsp olive oil

1 egg

Large bunch spring onions, chopped

200g soft goats cheese

A few prosciutto slices, to taste

8 cherry tomatoes, quartered

Few sprigs thyme or rosemary

Extra olive oil for drizzling

Preheat an oven to 200 degrees/gas 6.

To make the dough, mix the dry ingredients (spelt flour, baking powder, salt and sugar) together in a food processor or mixer. You should whisk together the wet ingredients (ricotta, milk, olive oil and egg) together before adding to the dry ones, but I chucked everything together. Ideally, you want to mix it so that it just comes together and then put it out on to a lightly floured surface and knead for about 10 minutes. Then roll out to fit a regular baking tray, which you could lightly oil. Push and prod the dough into taking up the entire floor space of the baking tray.

Bake for about 15-20 minutes, while you get the topping ready. You could also leave the base par-baked, cool it down and top it, and then bake again just before you need to serve it. When you are ready to eat, top the pizza with crumbled hunks of goat’s cheese, the slices of prosciutto, scatter the cherry tomatoes and liberally drizzle with olive oil and the spring onions, plus plenty of black pepper.

Bake in a hot oven for another 10 minutes or so, or at least until the prosciutto is crisp rather than flabby and the toping is hot. Slice and serve.