The BBC Good Food logo
A serving board with spinach & blue cheese pizza on top

Spinach & blue cheese pizza

By
A star rating of 4.7 out of 5.12 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This vegetarian pizza is super-quick to make because the base is yeast free. Packed with spinach, walnuts, mushrooms and blue cheese, it's super-tasty too

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal462
fat17g
saturates6g
carbs52g
sugars12g
fibre9g
protein21g
salt1.4g
Advertisement

Ingredients

  • 1 tsp rapeseed oil
  • 2 large flat mushrooms , halved and sliced
  • 2 garlic cloves , chopped
  • 160g spinach , thoroughly dried after washing
  • 1 red onion , halved and thinly sliced
  • 40g vegetarian blue cheese , crumbled
  • 4 walnut halves , broken

For the base

  • 125g wholewheat spelt flour
  • ½ tsp baking powder
  • 3 tbsp bio yogurt mixed with 3 tbsp water

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and place a baking sheet inside to get hot. Heat the oil in a large non-stick frying pan and cook the mushrooms and garlic, stirring frequently, until softened. Add the spinach, a handful at a time, and cook until just wilted but not soggy. Add the onion and stir it through, then turn off the heat.

  • STEP 2

    For the base, tip the flour and baking powder into a bowl, and stir in the yogurt mixture with the blade of a cutlery knife to make a ball of soft dough. Dust a sheet of baking parchment with flour, put the dough on top and press with floured hands to make a flat 20cm round. Top with the spinach mixture, scatter over the cheese and walnuts, then bake on the hot baking sheet for 12 mins or until the dough is cooked through and golden.

RECIPE TIPS
SIGN UP TO OUR HEALTHY DIET PLAN

This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips and advice to help you look and feel your very best!

Goes well with

Recipe from Good Food magazine, June 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.12 ratings
Advertisement
Advertisement
Advertisement

Sponsored content