Mix the spelt wholegrain flour with 1/2 tsp salt in a bowl. Dissolve the yeast in 150 ml lukewarm water, add to the flour, and knead with a hand mixer. Add 2 tbsp olive oil and continue kneading until the dough is smooth. Add more water if the dough is too dry.

Knead the dough on a lightly floured surface and form it into a ball. Cover and let it rise in a warm place for 30 minutes. Preheat the oven to 250°C (482°F) and line two baking sheets with parchment paper.

For the topping, clean and wash the fennel. Halve it and slice thinly. Quarter, clean, and wash the bell pepper, then slice into thin strips. Core and slice the apple thinly. In a bowl, mix lemon juice, 1 tbsp olive oil, salt, and pepper. Add fennel, bell pepper, apple, cream cheese, and milk. Stir well and season with salt.

Punch down the dough and divide it in half. Roll each half into a circle (about 28 cm in diameter). Spread cream cheese on each dough round, leaving a 2 cm border. Drain the fennel mixture and distribute over the bases.

Top the pizzas with salt, pepper, rosemary, and mozzarella. Drizzle with the remaining olive oil. Bake in the oven for about 15 minutes until crispy. Remove, slice, and serve hot.