Makes two 10-inch pizzas
1 packet (1/4 oz) active dry yeast
3 cups spelt flour, divided, plus more for dusting
1 teaspoon sugar
2 teaspoons kosher salt
1 tablespoon plus 1 tsp olive oil, divided
1/2 cup tomato sauce, divided
1/2 cup chopped broccoli, divided
1/2 cup sliced red bell pepper, divided
1/2 cup sliced red onion, divided
2 cups fresh grated mozzarella, divided
Fill a bowl with hot water; let sit 2 minutes. Discard water. Combine yeast, 1 tbsp flour, sugar and 1/4 cup warm water; let stand until bubbly, 5 minutes. In another bowl, mix 2 1/2 cups flour and salt; make a well in center. Stir in yeast mixture, 1 tbsp oil and 3/4 cup hot water until dough is sticky and starts to come away from bowl sides. Coat hands with flour. On a lightly floured surface, knead dough until elastic, 8 minutes; form into a ball. In another bowl, add remaining 1 tsp oil; roll dough in oil to coat. Seal bowl with plastic wrap; set in a warm place until dough doubles in size, 1 to 1 1/2 hours.
Place dough on a floured surface; cut in half. With a lightly floured rolling pin, roll each piece into a 10-inch circle. Pinch edges to form a crust. Heat oven to 500°. Place a pizza stone on bottom rack (or use an inverted baking sheet, not heated). Set each crust on a sheet of parchment paper. Top each with 1/4 cup tomato sauce, 1/4 cup of each veggie and 1 cup mozzarella. Cook pies one at a time on stone until cheese melts and crust is golden, 3 to 5 minutes. Cut each into 6 slices.
347 calories per 2 slices, 13 g fat (5 g saturated), 43 g carbs, 7 g fiber, 16 g protein