Pizza Spinaci

Method

1. Put the sugar and yeast in a bowl and stir in 90ml lukewarm water. Leave to stand in a draught-free place for 10 mins, or until foamy.

2. Mix the flour and ¼ tsp salt in a large bowl and make a well in the centre. Add the olive oil, 120ml lukewarm water and the yeast mixture to the well and mix using a wooden spoon until a rough dough forms. Transfer to a lightly floured surface and knead for 8 mins, adding a little flour or extra warm water as necessary, until the dough is soft, smooth and elastic. Place the dough in a large oiled bowl, turning to coat in the oil. Cover with plastic wrap and leave in a draught-free place for 1-1½ hrs, or until doubled in size.

3. Heat oven to 240C/220C fan/gas 9 and lightly oil two 30cm rectangular or round baking trays. To make the topping, heat the olive oil in a large saucepan. Add the garlic and pine nuts and fry over a low heat, stirring often, for 5-6 mins, or until golden. Add the spinach (in batches if necessary), increase the heat and stir until wilted. Season with sea salt and freshly ground black pepper, and set aside in a colander to drain while you prepare the bases. 

4. Gently deflate the dough using a lightly floured fist, then divide in half. Roll out each portion to fit the baking trays. Dust each pizza base with cornflour and spoon half the tomato sauce onto each base, spreading nearly to the edges. Sprinkle with half the mozzarella. Spread the spinach mixture and olives over the top, then sprinkle with the remaining mozzarella and Parmesan or vegetarian Parmesan-style cheese. Bake for 12-15 mins, or until the crust is golden and puffed. Brush the rim with a little extra olive oil before serving.