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Ingredients
Mini Spinaci, Herb and Cheese Pizzas
- For the dough
- 200 grams Pastry flour (plus more for sprinkling)
- 20 grams Yeast
- 90 milliliters lukewarm water
- 3 Tbsps olive oil
- salt
- For the topping
- 200 milliliters Diced tomatoes
- ½ tsp Italian dried Fresh herbs
- 1 garlic clove (chopped)
- salt
- freshly ground peppers
- 1 Tbsp olive oil
- 80 grams Spinach (chopped)
- 50 grams grated Pizza cheese
- 150 grams Mozzarella
- also
- Pastry flour (for the work surface)
Preheat the oven to 220°C (approximately 425°F). Line 2 baking sheets with parchment paper.
Place the flour in the bowl of an electric mixer and make a well in the center. In a small bowl, crumble the yeast in a little lukewarm water and pour into the well. Sprinkle with a little flour, cover and let stand 20 minutes. Add the remaining water, the salt and oil and knead with a dough hook until the dough is smooth. Cover and let stand in a warm place for 30 minutes.
For the topping: Knead the dough again and divide into 6-8 pieces. Roll out on a floured surface to 6-8 small pizzas and place on the sheets. Drain and chop the tomatoes. Top the pizzas with the tomatoes, herbs and garlic and season with salt and pepper. Blanch, the spinach in a pot of boiling water, drain and squeeze dry. Cut the mozzarella into slices and place on the pizza along with the grated cheese. Pluck the spinach apart and spread on the pizzas. Drizzle with a little oil sprinkle and bake until the cheese has melted and the crust is crisp, about 15 minutes. Serve hot.
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |