Goat Cheese Spinach Pizza2015-07-20
- Course: Main Course
- Skill Level: Intermediate
- Servings : 4
- Prep Time : 45m
- Cook Time : 25m
- For the Dough
- 400g All-purpose flour
- 100g Semolina (or ferkha flour)
- 1 Tsp salt
- 7g (2 ¼ tsp or 1 sachet) Active dry yeast + 50ml hand-hot water
- 1 Tsp sugar
- 1 Cup lukewarm water
- 2 Tbsp Al Wadi Al Akhdar extra-virgin oil
- For the Filling
- 1 x 340g Jar Al Wadi Al Akhdar pizza sauce
- 1 Cup cherry tomatoes, halved
- 1 Tbsp vegetable oil
- 1 Cup fresh baby spinach
- ½ Cup goat cheese, crumbled
- Salt & Pepper
In a pot, dissolve the yeast and sugar in water and let stand for 10 minutes or until frothy.
In a large bowl, sift flour and semolina together. Add salt.
Make a well in the middle. Add oil to the yeast mixture and pour it in the center of the well; start mixing bringing the flour from the edges to the middle.
Add water and keep kneading to form a springy large ball with the dough. Cover the dough with an oiled sheet of cling film and return to the bowl. Cover it with a kitchen towel and leave the dough to rise about ½ an hour or until it has doubled in size.
Heat oil in a skillet and add the spinach. Cook around 2 minutes or until wilted. Transfer to a small strainer and press out excess liquid.
Remove the dough from the bowl and roll out on a floured surface to form a round shape. Place it in the mold pushing out the edges evenly. For thick dough, it should be no more than 1cm.
Spoon the pizza sauce over the dough and spread. Top it with tomatoes, spinach and goat cheese. Scatter all evenly over the pizza base and sprinkle with salt and pepper. Bake in a preheated oven 200°C for 20-25 minutes or until the dough rises and turns slightly golden.
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