TURKISH PIZZA WITH SPINACH AND FETA
This is a great anytime snack. Don’t be afraid to try a variety of toppings: minced meats, dried fruits fresh herbs.
Ingredients
Dough (Makes 2 large)
310g Divella 00 flour
1/2 teaspoon Salt
3/4 teaspoon sugar
1 tablespoon dried yeast
50mL warm water
150g greek yoghurt
3 tablespoons extra virgin olive oil
Topping
2 tablespoons Cooking oil
1 Red Onion, finely sliced
3 Garlic Cloves, crushed
400g spinach leaves cooked, excess moisture squeezed out, roughly chopped
2-3 tablespoons extra virgin olive oil
175g feta cheese, crumbled
30g pine nuts
Pomegranate molasses
Salt and Pepper
1/2 Lemon
Za'atar herb mix (optional)
Italian parsley, roughly chopped to garnish
Method
For the dough
Sift the flour into a large mixing bowl and add salt. Dissolve the sugar and yeast in the warm water, set aside to froth. In another small bowl, whisk together the yoghurt and olive oil
Pour the bubbling yeast into the flour with the yoghurt mix. Knead for about 10 minutes until the dough is smooth and silky. Lightly oil the ball of dough and put it into a bowl. Cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size
To make the pizza
Preheat oven to 220C
Heat the oil in frying pan and cook the onion over gentle heat for 3-4 minutes or until soft. Add the garlic, spinach and cook for another 4 minutes, until mix is very dry
Knead the dough on a floured work surface. Divide into two balls. Roll each of these into ovals and place on a lightly oiled baking tray. Brush with olive oil, divide all the spinach mix between the two pizzas and top with feta. Cook for 3-4 minutes; scatter the pine nuts on top and cook for another 4 minutes until the dough is firm and lightly coloured
To serve
Drizzle with pomegranate molasses and season with salt, black pepper, za'atar (optional) and a squeeze of lemon over the top