Spinach Pizza with Feta and Ricotta Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 450 g wheat flour
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cube fresh yeast
- 250 ml water, lukewarm
For covering:
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 small onion (s)
- sugar
- 350 g spinach leaves, frozen
- 1 dash vegetable stock
- 200 g ricotta
- 200 g feta cheese
- 2 Table spoons milk
- pepper
- salt
- cheese, grated, e.g. Gouda or mozzarella
- some flaked almonds
Print Recipe
Pin Recipe Instructions
- First make a yeast dough. To do this, put the flour, olive oil, salt and sugar in a mixing bowl. Crumble the yeast in small pieces in a separate bowl, pour the lukewarm (!) Water on top and then stir with a whisk. When the yeast has completely dissolved, the yeast-water mixture can be stirred into the flour mixture using a hand mixer (with a dough hook). If the dough is still too sticky afterwards, a little more flour can be added (the dough should be nice and supple and smooth). As soon as all the ingredients are well mixed, shape the dough into a ball and cover the bowl with a towel. The dough should rest for at least an hour in as warm a place as possible; after this time, the volume of the dough should have doubled.
- For the topping, the cloves of garlic and onion are peeled, chopped and sautéed in olive oil. Add a little sugar to give the onion a slight sweetness. Add the frozen spinach leaves and deglaze with the vegetable stock. Thaw the spinach completely in the vegetable stock.
- In the meantime, mix the ricotta with the crumbled feta and 2 tablespoons of milk and season with pepper and salt as desired (attention: it is better to use the salt a little more sparingly, as the feta itself has a high salt content).
- When the yeast dough has rested sufficiently, it is kneaded well again, rolled out (as thinly as possible) into two large pizzas and placed on pizza trays or normal baking trays. The pizzas are coated with the ricotta and feta cream. When the spinach is completely thawed, pour off the vegetable stock (possibly using a sieve) and gently squeeze the spinach. Then this is spread over the pizzas and finally sprinkled with grated cheese and a few flaked almonds.
- The pizzas go into the oven for about 30 minutes at 200 degrees top and bottom heat.
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