- 450 grams
- 1 teaspoon
- ½ cube
fresh Yeast (21 grams)
- ¼ liter
- 3 tablespoons
- 1 kilogram
freshly ground Pepper
freshly grated Nutmeg
- 200 grams
- 100 grams
grated Pecorino cheese
Pastry flour (for the work surface)
Olive oil (for brushing)
Place the flour and salt in a bowl. Dissolve the yeast in the lukewarm water.
Add the oil to the flour along with the yeast and knead until smooth and elastic.
Cover and let rise in a warm place until doubled in bulk.
Rinse the spinach and remove the tough stalks. Place the dripping wet spinach in a saucepan and cook over medium heat until wilted. Drain, let cool, squeeze with your hands to get rid of excess liquid and season with salt, pepper and nutmeg.
Preheat oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper.
Rol the dough out on a floured surface and place on the baking sheet. Brush the dough with a little oil.
Slice the mozzarella. Arrange the spinach and then the mozzarella on the dough.
Sprinkle the grated cheese over the top.
Bake the spinach pizza on the bottom rack of the oven until the crust is crisp and the cheese has melted, 20-25 minutes.