The topping of this pizza comprises the spinach mix one would expect to find inside a spanakopita and feta cream. The recipe for these elements is in the jacket sweet potato with spinach and feta recipe
I don’t prescribe how much spinach mix or feta to use on your pizza. The idea is to use what you like and then use one of the many different ways I show how these two elements can be employed to use them up. Check out the fried eggs with spinach and feta or the roast lamb with feta or the butternut squash with chickpeas , spinach and feta.
Ingredients (serves 2)
For the dough
- 1 tsp fast action yeast (half a sachet)
- 1 tsp caster sugar
- ½ tsp salt
- 1 tsp extra virgin olive oil
- 200g strong white flour plus more for dusting
To assemble the pizza
- Some of the spinach mix
- Some of the feta cream
- 1 tbsp of pine nuts
- 3 stoned black olives, sliced
- A pinch of chilli flakes
- 1 tbsp extra virgin olive oil for drizzling
In a bowl, dissolve the yeast and sugar in 250ml tepid water and add the remaining ingredients. Mix well and knead for 10 minutes to make a smooth elastic dough. Place the dough in a clean bowl dusted with flour, sprinkle the surface of the dough with flour also, cover with some cling film and a towel and put somewhere warm for 45-60 minutes until the dough doubles in size.
Preheat your oven to 2500 C. In order to have a crispy base, it is important to heat the pizza pan, oven tin or pizza stone, the latter needing at least 15 minutes in the hot oven.
Roll out the pastry on a well-floured board. Spread some of the cheese mix on the pizza surface, scatter with spoonfuls of the spinach mix, pine nuts, sliced olives and chilli flakes. Drizzle with the olive oil and slide onto the hot pizza pan.
Bake for 7-8 minutes till the dough is golden and crispy and the cheese topping melted and sizzling.