Pizza does not have to be unhealthy and making it at home is so much cheaper. I used Spelt flour again which simply tastes much better than whole wheat. The secret is to let the dough slightly ferment for about 24 hours.


  1. Sift 1 cup of spelt flour or whole wheat flour add 1/4 teaspoon sea salt, 1 teaspoon brown sugar, 1/2 teaspoon of active dry yeast and 1/4 cup of warm water. Mix well, make into a dough and knead for about 3 minutes.
  2. Cover with a clean kitchen towel, place in a turned-off oven or cupboard, with a bowl of very hot water. Leave it for 24 hours.
  3. Heat pot, add sea salt and freshly ground black pepper, place the meat in the pot and brown on both sides, 4 minutes each. Set aside.
  4. Add crushed garlic, ginger, chopped tomato, fresh coriander, green bell pepper (hoho), chili pepper, 3-4 tablespoons of water and cook on low heat for 5 minutes, or until soft.
  5. Add back the Somali goat (flavourful and tender), about 1 cup of water, taste, adjust salt if need be, cover, simmer for about 10 minutes.
  6. Take some of the broth from the sufuria, mix thoroughly with a little more sifted spelt flour, make sure there are no lumps, add back to the stew and cook for 6 more minutes, stirring every 1 minute.
  7. Turn off the heat, add chopped coriander/dania leaves, cover and let it finish cooking with residual heat, about 5 minutes.
  8. Roll the dough out, heat chapati pan, cook on one side, on low heat, about 3-4 minutes, with sunflower oil, turn, add the sauce and meat, plus a good melting cheese. I use ‘Pizzela’ by Brown’s Cheese. Cover with and inverted pan, cook for about 4 minutes are rest on a rack. Serve with chilled ginger tea. Yum.