Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
2
For The Topping
- 500grams spinach leaves, rinsed
- 1-2 cloves garlic, silvered
- 1tablespoons pine nuts, toasted
- 1tablespoons raisins or sultanas
- 5milliliter olive oil, for drizzling
- 100grams strong bread flour
- 1 pinch salt
- 25grams fresh yeast
- 1tablespoons olive oil
Nutrition per serving
1680kJ / 400Cal
1680 Kilojoules or 400 Calories
19% of daily energy intake*
Protein
18.7grams
Fat
15.8grams
Carbs
43.3grams
Sugars
6.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This Valencian version of the Neapolitan pizza is given a juicy topping of greens finished with a Middle Eastern sprinkling of pine nuts, raisins, and olive oil.
Method
Step 1 of 5
Sift the flour with a little salt into a warm bowl. Dissolve the yeast in 4 tablespoons warm water, sprinkle with a little flour, and leave for about 15 minutes to froth.
Step 2 of 5
Make a well in the flour, then pour in the oil and the yeast mixture. Draw the flour into the liquid and knead the dough into a smooth ball. Place the dough in a bowl, cover with cling film or wipe with an oiled palm, and leave in a warm place for 1-2 hours, until doubled in size.
Step 3 of 5
Preheat the oven to 220°C. Wash the spinach, drain all but a little water and cook it sprinkled with a little salt in a lidded pan. As soon as the leaves start to wilt, remove from the heat, squeeze dry, and chop roughly. Set aside.
Step 4 of 5
Knead the dough well to distribute the air bubbles and cut in half, then pat or roll each piece into a round about 1cm thick. Transfer to a lightly oiled baking tray, top with the spinach, sprinkle with garlic, pine nuts, and raisins, drizzle with a little olive oil, and leave for 10 minutes to prove.
Step 5 of 5
Bake for 15-20 minutes, until the crust is puffy and blistered at the edges.
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