Tuna and vegetable pizza 🍕

For the dough: in a bowl, mix the spelt flour, yeast and salt. Make a hole in the middle and add the water and the EVOO. Mix everything well until you have a manageable dough. Knead well and make a ball. Cover and let rise for 1 hour.

Meanwhile, make the vegetable ratatouille over medium heat: dice all the vegetables and sauté the peppers and zucchini in a frying pan with EVOO.

When soft, season to taste with salt and pepper and add the crushed tomatoes, mushrooms, cherry tomatoes and the handful of spinach. Cover the pan and cook until the spinach is reduced. Add the can of tuna and cook for a few more minutes until the water in the vegetables is reduced.

When everything is ready, preheat the oven to 180°C. Knead the pizza and pour over the ratatouille with the tuna (try to drain the liquid generated by the ratatouille well) and the Provencal herbs.

Add the grated cheese and black olives. Bake for 15 minutes at 180°C and it is ready.