Since being away in Australia for the Noosa Triathlon, I returned to a rather wild patch of organic spinach. It’s amazing how much this green gold can grow in a week! So I did a major chop-back to get it under control. As Powerboy Mitch and I were hiking up Mt. Glasgow we wondered what to do with the spinach, and we decided to puree it with olive oil and garlic and put it on pizza. Once back in the kitchen here is what I concocted. Hope you enjoy!
Blend in food processor or blender:
- Spinach – as much as your food processor can handle (and they can take alot once the spinach blends down). Pre-chopping it helps.
- 5-6 cloves garlic
- 1/4 c spicy chutney (I used Eskal Deli Roasted Pepper Tapenade) You can use whatever you want.
- 5-6 sundried tomatoes
- 3 T. olive oil
- 1.5 sliced tomatoes
- 12-15 olives
- 10-12 green beans, cut into halves
- handful almonds
- fresh cracked pepper and sea salt
Either use 2x store bought ones, or make 1 large one yourself
- 1 T. active yeast
- 2/3 c warm water
- 1/2 T. raw sugar
(mix the yeast, water, sugar in a bowl and let it sit for 10-15 minutes until it’s all foamy)
- approx 3 c. wholemeal and white organic flour
- 2 T. olive oil
- fresh chopped rosemary, dill, sea salt, cracked pepper, coriander powder, and a generous dose of poppy seeds
Mix everything together and knead the dough until your heart’s content. Once a nice dough-ball has formed, press it into your pizza pan or onto a pizza stone
- Spread the green spinach-blend all over the pizza dough. Mine was about 1/2 and inch thick and looked like “the blob”
- top with the Other Toppings (sliced tomato, olives, etc) finishing with the salt/pepper
200 degrees C for about 15-20 minutes or until the edges of the crust are golden brown.
Sorry no photos – it was so suprisingly good we ate it too fast. 1 large pizza serves 4 quite easily. Enjoy!