Leftover spelt makes a healthier pizza base
Freshly-baked pizza and ice-cold beer. It’s a classic combination the world over. Now, a new collaboration between Swedish brewery Spendrups and Stockholm pizzeria 800 Degrees is bringing the two together in an imaginative, and healthy way.
The brewery is handing over spelt grains, left over from its brewing process, to add to the dough that eventually becomes pizza bases. It’s healthier – high in protein and fibre, and lower in sugars. Better still, the spelt adds a distinct malted flavour to the crust.
Launched this summer under the brand Chiara Oranica, the pizzas have proved to be a big hit among festival-goers across Sweden. Skål!