The only thing you have to do is;

Marinate the dried tomatoes, the good kind, with extra virgin olive oil a few days before. And many dry species such as thyme, oregano, anise and basilica.

It is important that the tomatoes are completely covered by oil. What will keep them for a long time outside the refrigerator.

Let it marinate for at least a week.

To make the dough, you have to add the spelled flour in a bowl and mark a volcano with your fingers. In its center, you add a pinch of salt, fill it with water and begin to integrate the dry with the water, with the index and middle fingers.

Once you have the dough integrated, well moldable and not sticky, without being dry, it’s time to knead stretching the gluten. You will notice some bubbles, which will be fabulous! Follow the process for about 5 minutes.

Set the dough aside for a moment and make the pistachio pesto. Add the pistachios, oil, squeezed lemon and salt, in a blender. Process, but not too much, the pesto must continue to maintain consistency. Notice the bite!

Heat a skillet over high heat. Without adding oil. Make a ball of dough of about 50 g, with a hand roll, knead until it is very fine. Add the batter to the pan and wait a few seconds until it changes color and starts to swell. Then flip it over and let it start for a few more minutes.

Fill the pizza with dollops of pesto, sun-dried tomatoes, coconut feta, seeds, and fresh arugula. As you see in the photo. Season with the same oil as the tomatoes.

Bon Appétit!!!!