Spelt Pizza Snails with Ham & Cheese

Mix all ingredients for the dough with approx. 30 ml water and knead into a smooth, pliable dough. Wrap the dough in cling film and let it rest in the refrigerator for about 15 minutes.

Roll out the dough on a floured surface into a rectangle (approx. 3-4 mm thick). Lightly dust with flour repeatedly so that nothing sticks.

Spread the dough evenly with ketchup, sprinkle with fresh thyme, and top with the ham slices and grated mozzarella.