Healthy mini pizzas

Ingredients

• ½ tsp active dry yeast
• 285g/9¼oz white spelt flour, plus extra for dusting
• ½ tsp himalayan pink salt
• 1 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, finely chopped
• 2 tbsp capers, rinsed and drained
• Pinch dried chilli flakes
• 300g/10½oz tomatoes, deseeded and finely chopped
• 1 tbsp fresh oregano or 1 tsp dried oregano
• 2 canned artichoke hearts, thinly sliced
• 2 basil leaves, shredded
• 20g/¾oz buffalo mozzarella, torn into small pieces
• 15g/½oz courgette, thinly sliced
• 3 strips of lemon rind, finely sliced
• 15g/½oz feta, crumbled
• 10g/1/3oz fennel, thinly sliced
• 15g/½oz sweet potato, thinly sliced
• 6g/¼oz hard goats’ cheese, grated
• 3 garlic cloves, roasted and squeezed out of the skins
• 7g/¼oz beetroot, thinly sliced
• 10g/½oz feta, crumbled

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