Property Inspiration | Winter/Spring Collection 2022

Spinach &Goat's Cheese Pizza.



1 garlic clove

125g mozzarella ball

75g soft goat’s cheese

32g tomato paste

250g pizza base mix

7g dried yeast

Fig relish (or any type of relish)

80g baby leaf spinach



Chef’s Recommendation For an added kick of flavour try a chilli jam topping in place of the fig relish.


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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