Spelt Flour Pizza with Chicory and Taleggio

Dough

• 1 tsp sugar
• 2 tsp dried instant yeast
  sau 20 g fresh yeast crumbled
• 220 g water
• 30 g extra virgin olive oil plus extra for greasing
• 200 g strong white bread flour
• 200 g spelt flour
• 1 ½ tsp fine sea salt

Topping

• 2 - 3 pinches fine sea salt to taste
• 450 g chicory quartered
• 20 g extra virgin olive oil
• 200 g Taleggio rind removed, cut in pieces (2 cm)
• 10 - 15 g shelled walnuts roughly chopped, to taste