Sample Recipe: Ancient Roman Pizza This pizza is a nutritious and historically accurate spin on what ancient Romans ate. It's easy to make and can be altered to include a wide variety of toppings. Serves:4 Serving Size:1 mini pizza Prep Time:15 minutes, plus 1 hour rising time Cook Time:10 minutes Ingredients: 1 1/2 cups spelt flour, or barleyflour, plus extra for work surface 3/4 cup lukewarm water 2 1/4 tsp active dry yeast 1/2 tsp unrefined sea salt 2 tsp extra-virgin olive oil 1/2 cup ricotta salata, or feta (crumbled) 1 Tbsp sesame seeds 3 1/2 oz fresh figs, sliced into rounds 1 Tbsp honey Directions: Mix flour, lukewarm water, yeast, and salt together in a large bowl. Knead for about 10 minutes until the glutens form. You should beable to pinch off a section of dough and stretch it between your hands without it breaking. Form a ball with the dough and transfer it to a bowl greased with the olive oil. Turn the dough in the bowl until all sides are coated. Cover with clean kitchen towels, and let double in volume, about 1 hour.
Once dough has risen, turn out onto a lightly floured work surface and form a roll or tube with the dough. Cut into 4 equal parts. This will produce 4 pizzas, each 4 inches in diameter. Preheat the oven to 500.F. Roll out each dough section to about 1/4-inch thickness. Place pizzas on baking sheets and into oven. Bake for 5-10 minutes, or until slightly golden and puffed up.
Top the pizzas with ricotta salata or feta, sesame seeds, and figs, and return to the oven for another 1-2 minutes, or until the cheese has softened (it will not melt). Remove the pizzas from the oven and drizzle on the honey. Gluten-Free Alternative:Quinoa flour or teff could be used in place of spelt flour in this recipe. Healthy Living Tradition:Ounce for ounce, figs contain more nutrients than any other fruit. Try adding them to savory dishes to enjoy the maximum benefits. Choices/Exchanges 2 1/2 Starch, 1/2 Fruit, 1 Lean Protein, 1 Fat Nutritional Values: Calories 290; Calories from Fat 70; Total Fat 8.0 g; Saturated Fat 2.5 g; Trans Fat 0.
1 g; Cholesterol 10 mg; Sodium 420 mg; Potassium 270 mg; Total Carbohydrate 44 g; Dietary Fiber 8 g; Sugars 9 g; Protein 10 g; Phosphorus 125 mg.