Spinach &Goat's Cheese Pizza.
PREP TIME: 25 MINS COOK TIME: 12-15 MINS SERVES: 1-2 PEOPLE LEVEL: EASY/MEDIUM
INGREDIENTS
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1 garlic clove
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125g mozzarella ball
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75g soft goat’s cheese
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32g tomato paste
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250g pizza base mix
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7g dried yeast
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Fig relish (or any type of relish)
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80g baby leaf spinach
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Rocket
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Basil
Chef’s Recommendation For an added kick of flavour try a chilli jam topping in place of the fig relish.
Method.
worktop and divide into 2. Coat the dough ball in a light dusting of flour. Press each dough ball in the centre and push outwards leaving the edge of the pizza untouched to form a crust. Keep going until the base is slightly smaller than a side plate. STEP 5 Heat a large wide-based pan over a high heat and once hot, add the pizza base to the pan (one at a time), pushing the dough out to the edge to slightly enlarge. Add 1/2 of the tomato sauce to each pizza and spread out evenly. Cook the pizza bases for 3-4 minutes until the crust has started to puff up, then remove and add to the pre-heated baking tray. STEP 6 Top each pizza with torn mozzarella and wilted spinach. Crumble over the goat’s cheese and add a few dollops of the fig relish. Drizzle the crusts with olive oil and put the tray in the oven for 12-15 minutes or until the cheese has melted and the crust has browned.
STEP 1 Preheat oven to 240°C/220°C fan/Gas 9 and add a large baking tray to the oven. Add the dried yeast to a large bowl with 100ml of warm water and 1 tsp sugar. Mix and set aside for 5 to 10 minutes for the yeast to develop. STEP 2 Finely chop 1 garlic clove then add to a bowl with 32g tomato paste and a pinch of salt, pepper and sugar. Add 4 tbsp of cold water and stir together. STEP 3 In a colander, pour boiled water over the spinach so that it starts to wilt. Rinse with cold water then squeeze out any excess water. STEP 4 Add the pizza base mix to the bowl with the yeast. Gradually add 75ml of warm water and mix until a sticky dough ball has formed. Tip the dough onto a floured
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