Spinach, fresh tomato and blue cheese pizza
Fresh sage or basil scattered over before serving intensifies the flavour. Alternatively, use goat’s cheese instead of blue, and top with 2 eggs for the final 10 minutes of baking
Ingredients (Serves 2-4)
For the pizza dough
For the topping
Method
Mix the flour, salt, sugar and yeast in a bowl. Add the water to form a soft, but not sticky, dough. Knead gently on a lightly floured surface for 5 minutes until smooth and elastic, or mix in a processor with a dough hook. Cover with clingfilm and leave in a warm place until doubled in size – about 1 hour.
Meanwhile, put the tomatoes in a bowl, cover with boiling water and leave for 30 seconds then drain and plunge in cold water. Remove the skins and chop the flesh then mix it with the purée and sugar and season.
Cook the spinach in a pan with no extra water for 3 minutes until wilted. Drain and leave to cool then squeeze out excess liquid.
Preheat the oven to 220˚C, 425°F, Gas 7, and put a pizza pan or baking sheet inside to heat. Knock back the risen dough then reknead and roll out to a round about 30- 35cm/12-14in in diameter. Remove the pan or baking sheet from the oven and lightly oil it then place the dough on top. Spread the tomato mixture over, smoothing it not quite to the edges. Scatter with the spinach, the cheeses and the sage. Drizzle with olive oil and season then bake for 20 minutes until golden.
For the pizza dough
- 225g/8oz strong plain flour
- ½ tsp salt
- ¼ tsp caster sugar
- 1 tsp easy-blend dried yeast
- 150ml/¼ pt warm water
- 1 tbsp olive oil plus extra for greasing and drizzling
For the topping
- 4 ripe tomatoes
- 3 tbsp tomato purée
- ½ tsp caster sugar
- Salt and freshly ground black pepper
- 225g/8oz ready-prepared fresh spinach
- 100g/4oz mozzarella cheese, grated
- 100g/4oz blue cheese, crumbled
- 6 fresh sage leaves, chopped
Method
Mix the flour, salt, sugar and yeast in a bowl. Add the water to form a soft, but not sticky, dough. Knead gently on a lightly floured surface for 5 minutes until smooth and elastic, or mix in a processor with a dough hook. Cover with clingfilm and leave in a warm place until doubled in size – about 1 hour.
Meanwhile, put the tomatoes in a bowl, cover with boiling water and leave for 30 seconds then drain and plunge in cold water. Remove the skins and chop the flesh then mix it with the purée and sugar and season.
Cook the spinach in a pan with no extra water for 3 minutes until wilted. Drain and leave to cool then squeeze out excess liquid.
Preheat the oven to 220˚C, 425°F, Gas 7, and put a pizza pan or baking sheet inside to heat. Knock back the risen dough then reknead and roll out to a round about 30- 35cm/12-14in in diameter. Remove the pan or baking sheet from the oven and lightly oil it then place the dough on top. Spread the tomato mixture over, smoothing it not quite to the edges. Scatter with the spinach, the cheeses and the sage. Drizzle with olive oil and season then bake for 20 minutes until golden.
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