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Clean recipe · gousto.wiki

DIY Pizza Spinaci With Goats' Cheese

Ready to impress? In this cheesy recipe, you'll top no-knead, no-prove dough with creamy goats' cheese, sticky onion marmalade and spinach. Scatter balsamic-dressed rocket over to serve.

Original recipe: gousto.wiki

Yield:
2 servings
Total:
45 min
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DIY Pizza Spinaci With Goats' Cheese

Ingredients

  1. 15ml Balsamic Vinegar
  2. 5g Basil
  3. 7g Dried Yeast
  4. Garlic Clove
  5. 125g Mozzarella
  6. 40g Onion Marmalade
  7. 250g Pizza Base Mix
  8. 50g Rocket
  9. 75g Soft Goats' Cheese
  10. 80g Spinach
  11. 32g Tomato Paste

Instructions

  1. Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9Put a large baking tray[s] in the oven to heat up (this will stop the pizza bottoms from going soggy!)Add your dried yeast to a large bowl with 100ml [150ml] [200ml] warm water and 1 tsp [1 1/2 tsp] [2 tsp] sugarGive it a good mix up and set aside for 5-10 min for the yeast to develop
  2. Meanwhile, boil a full kettlePeel and finely chop (or grate) your garlic then add to a bowl with your tomato paste and a generous pinch of salt, pepper and sugarAdd 4 tbsp [6 tbsp] [8 tbsp] cold water and stir it all together – this is your tomato sauceDrain your mozzarella, then pat it dry with kitchen paper and tear into bite-sized pieces
  3. Boil a full kettleWash your spinach, then add it to a colander and pour boiled water all over it so that it starts to wiltRinse the wilted spinach under the cold tap until it's coolOnce cool, squeeze out any excess water (as much as you can!)Pick your basil leaves from their stems, discard the stems
  4. Add your pizza base mix to the bowl with the yeastGradually add up to 75ml [110ml] [150ml] warm water (you may not need all of it), a little at a time, and gently mix with a plastic spatula until a sticky dough ball has formedTip the dough ball out onto a floured work surface and cut into dough balls, 1 per personToss each dough ball in a light dusting of flour until coated, rounding the ball as you go (no need to knead!)
  5. Press each dough ball in the centre and gently push outwards with your fingertips, leaving the rim of the pizza untouched to form a crust (don't worry if the dough rips, just stick it back together and carry on!)Tip: Dust with extra sprinkles of flour as you go to stop it sticking!Keep going until your base is slightly smaller than a side plate (you will make them bigger in the pan!) – these are your pizza basesHeat a large, dry, non-stick, wide-based pan[s] over a high heat
  6. Once hot, carefully add the pizza base[s] to the pan[s], pushing the dough out to the edge to help shape the crustTip: To pick up the pizza dough, gently flip it over the back of your hand to stop it ripping!Divide the tomato sauce evenly between each pizza and spread it evenly with the back of a spoon (be careful of the hot pan!)Cook the pizza base[s] for 3-4 min or until the crust has started to puff up, then remove the heated tray[s] from the oven and slide the pizza base[s] onto the tray
  7. Repeat this process for the remaining pizza base[s]Tip: Make sure the pizzas don't overlap on the tray to avoid raw dough!Top each pizza with the torn mozzarella and wilted spinach, then crumble over your goats' cheese then add dollops of onion marmalade and your basil leavesDrizzle the crusts with olive oil then put the tray[s] in the oven for 12-15 min or until the cheese has melted and the crust has puffed up and browned
  8. Wash your salad, then pat it dry with kitchen paperAdd the salad to a bowl with your balsamic vinegar, a drizzle of olive oil and a generous pinch of salt and pepper – this is your balsamic saladServe the pizza with the balsamic salad on top or to the sideEnjoy!