Mozzarella and Spinach Pizza

A healthier option than ringing the local takeaway.

Ingredients


  • 300 g strong flour
  • 30 g fresh yeast
  • 115 g whole meal flour
  • 250 ml warm water
  • 2 tsp olive oil
  • 1 tsp sugar
  • 350 g chopped tomatoes
  • 2 each chopped shallot
  • 1 each clove crushed garlic
  • 20 g chopped thyme
  • 20 g chopped parsley
  • 20 g chopped basil
  • 2 each buffalo mozzarella (or grated mozzarella)
  • 100 g fresh baby spinach
  • 0.50 each sliced red pepper
  • 0.50 each sliced yellow pepper
  • other toppings
  • sweet corn
  • pineapple
  • ham

Method

  1. Tomato Sauce
  2. Begin by heating a large pot and adding a drizzle of olive oil.
  3. Add in the diced shallot and thyme, turn these over a low heat until the shallots begin to soften.
  4. Now add the garlic and the chopped tomatoes.
  5. Allow this to simmer for 10 minutes before adding the remaining herbs. Place in a blender and blend until smooth. Set this to one side ready to put onto the pizza dough.
  6. Pizza Dough
  7. In a large bowl, dissolve sugar in warm water and blend in the yeast.
  8. Allow to stand for 5 minutes.
  9. Stir the olive oil into the yeast mixture, then mix in the whole wheat flour and a little over half of the plain flour until dough starts to come together.
  10. Tip dough out onto a surface floured with the remaining flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
  11. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
  12. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into your desired pizza size.
  13. Form into a tight ball. Let rise for about 45 minutes, until doubled.
  14. Preheat the oven to 425°F (220°C).
  15. Roll a ball of dough with a rolling pin until it will not stretch any further.
  16. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust.
  17. When the circle has reached the desired size, place on a well oiled pizza pan.
  18. Top the pizza with a little of the tomato sauce and a selection from the toppings above.
  19. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.




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