Spinach Pizza

Ingredients

• 1 cube yeast
• 500 g flour
• 1 tbsp salt
• 4 tbsp olive oil
• flour (for the work surface)
• oil (for the baking tray)
• 450 g diced canned tomatoes
• 1 tsp Dried oregano
• black pepper (freshly ground)
• 2 cloves garlic
• 500 g fresh spinach leaves
• 1 tbsp capers
• 50 g green pitted olives
• 3 balls mozzarella (125 g each)
• 2 tbsp olive oil (to drizzle)

Instructions

1. 1.

   Dissolve the yeast in 250 ml lukewarm water. Mix the flour with the salt, put it in a bowl, make a well in the middle and pour in the yeast mixture and the oil. Knead into a smooth dough by hand or with an electric hand mixer. If the dough is too dry add a little more lukewarm water; if it’s too wet add a bit more flour. Knead on a floured surface for about 10 minutes, cover and let rise in a warm place for about 1 hour.

2. 2.

   Preheat the oven to 200 °C fan‑forced. Brush the baking tray with 1–2 tbsp of oil.

3. 3.

   Knead the dough again briefly, roll it out and lay it on the tray, forming a rim. Mix the tomatoes with oregano, salt and pepper. Peel and finely chop the garlic and add it. Wash, trim and blanch the spinach in salted water for a short time, shock in ice water, squeeze dry and roughly chop. Toss with capers. Slice the olives into rounds. Slice the mozzarella. Spread the tomato mixture evenly over the dough. Top with spinach and mozzarella, sprinkle with olives, season with pepper, drizzle with olive oil and bake in the preheated oven for about 30 minutes until golden brown. Remove, cut into pieces and serve.