Deep Dish Spinach, Pesto & Mozzarella Pizza
The beauty of using a cast iron pan to start the cooking of pizza means that you get a deliciously crisp base, making for a super fast meal, especially if you are using Farro’s pizza dough and a bought sauce.
Preheat the oven to 220°C.
Heat a cast iron pan, add a little oil and fry the baby spinach, garlic and chilli flakes until the spinach has wilted. Squeeze out any excess water.
Using a little flour, roll out half the pizza until just bigger than your pan. Heat the pan and drizzle with oil. Carefully add the dough to the pan (it doesn’t matter if it comes up higher on the sides). Smear over some tomato sauce then add half the spinach and top with half the mozzarella and dollop over a small amount of pesto. By this point you should hear the pan sizzling and the dough will start to puff up. Brush a little of the oil around the edge of the dough and put into the oven for 5-8 mins or until golden and bubbling.
While the pizza is cooking, thinly slice the fennel (reserve the fronds) using a mandoline if you have one. Dress the fennel with the lemon juice and a little olive oil, season to taste and add the chopped fennel fronds. Remove pizza from the pan. Top with half the fennel, and slice. Repeat with remaining dough.
300g baby spinach
2 garlic cloves, thinly sliced
pinch Farro chilli flakes
flour for dusting
1 bag Farro pizza dough
½ jar Spiral Foods tomato pizza sauce
1 packet ViaVio mozzarella for pizza, thinly sliced
1 small tub Genoese pesto
1 fennel bulb
½ lemon, juice