This Valencian version of the Neapolitan pizza is given a juicy topping of greens finished with a Middle Eastern sprinkling of pine nuts, raisins, and olive oil.
SERVES 2
PREP TIME 10 MINS
COOK TIME 20 MINS
Sieve
Bowl
Wooden Spoon
Lidded Pan
Baking Tray
| 3.5 oz (100g) strong bread flour |
| 2 salt |
| 25 g fresh yeast or 1 tsp dried yeast |
| 1 tbsp olive oil, plus extra for greasing |
| 500 g about spinach leaves, rinsed |
| 1–2 garlic cloves, slivered |
| 1 tbsp pine nuts, toasted |
| 1 tbsp raisins or sultanas |
| 2 olive oil, for drizzling |
| 1. Sift the flour with a little salt into a warm bowl. Dissolve the yeast in 4 tablespoons warm water, sprinkle with a little flour, and leave for about 15 minutes to froth. |
| 2. Make a well in the flour, then pour in the oil and the yeast mixture. Draw the flour into the liquid and knead the dough into a smooth ball. Place the dough in a bowl, cover with cling film or wipe with an oiled palm, and leave in a warm place for 1–2 hours, until doubled in size. |
| 3. Preheat the oven to 220ºC (425ºF/Gas 7). Wash the spinach, drain all but a little water and cook it sprinkled with a little salt in a lidded pan. As soon as the leaves start to wilt, remove from the heat, squeeze dry, and chop roughly. Set aside. |
| 4. Knead the dough well to distribute the air bubbles and cut in half, then pat or roll each piece into a roundabout 1cm ( 1/2 in) thick. Transfer to a lightly oiled baking tray, top with the spinach, sprinkle with garlic, pine nuts, and raisins, drizzle with a little olive oil, and leave for 10 minutes to prove. |
| 5. Bake for 15–20 minutes, until the crust is puffy and blistered at the edges. |
| Fat: 54.44 g | Fiber: 21.56 g |
| Iron: 16.21 mg | Sugar: 2.8 g |
| Calcium: 529.27 mg | Sodium: 803.06 mg |
| Potassium: 3323.95 mg | Calories: 1041.9 kcal |
| Protein: 38.24 g | Vitamin A: 46890.15 IU |
| Vitamin C: 142.41 g | Carbohydrates: 92.94 g |
| Saturated Fat: 7.13 g | Cholesterol: 0 mg |