What do you do when you have a handful of spinach?
The obvious solution. Especially to a hungry, ready to pop, 40 week pregnant lady.
One of my all time favourite pasta dishes is spinach and ricotta cannelloni, which I don’t get to make very often due to the time it takes to prepare. It is a flavour combo I absolutely love. But this pizza is the next best thing and takes a fraction of the time to prepare.
First you need to make the dough. Follow this recipe to make your dough and then sit and relax while you wait for it to rise. Have a glass of wine, read a good book, put your feet up. Whatever takes your fancy. Just undwind and take a few hours for yourself.
Ingredients Per Pizza
A Handful of Baby Spinach Leaves
5 Cherry Tomatoes – Sliced
30-40g Ricotta Cheese
5 Olives – Roughly Chopped
Half A Ball of Mozzarella – Sliced
A Handul of Grated Mozzarella
A Handful of Grated Cheddar
Freshly Ground Pepper
To Make The Pizza
Preheat your oven to 220C/430F.
The dough recipe will make three pizza’s. When it has risen, cut it into three equal portions.
Add a piece to a floured surface and roll out thin. Transfer your base to a baking tray, spread a thin layer of passata over the dough and load up with the toppings (starting with half the spinach, then the grated cheeses, moving on to the tomatoes, ricotta cheese, sliced mozzarella and finally the herbs and pepper).
Bung your pizza into the oven and watch as it starts to bubble away. It should take about 8-10 minutes to cook but make sure to keep an eye on it. When the pizza looks about done, remove it from the oven and add the chopped olives and remaining spinach. Place back in the oven for 1 more minute.
Repeat for the remaining two pizzas.
Mmmmm..sink your teeth into a slice of that.
Tag me (@whatstacydid) into your photos on instagram or twitter, I’d love to see how yours turns out!