A serving board with spinach & blue cheese pizza on top

Spinach & blue cheese pizza

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(4 ratings)

Prep: 5 mins Cook: 17 mins

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal462
  • fat17g
  • saturates6g
  • carbs52g
  • sugars12g
  • fibre9g
  • protein21g
  • salt1.4g
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Ingredients

  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 large flat mushrooms, halved and sliced
  • 2 garlic cloves, chopped
  • 160g spinach, thoroughly dried after washing
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 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
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 tbsp bio yogurt mixed with 3 tbsp water

Method

  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.

  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.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Anouskam
22nd Aug, 2017
3.8
How long in advance can you make the dough and can you keep it in the fridge? Thinking of making it for packed lunch but don't want to make the dough in the morning.
goodfoodteam's picture
goodfoodteam
22nd Aug, 2017
Thanks for your question. For best results, we'd recommend making it on the day as the dough contains baking powder which will activate as soon as the yogurt is added. It's very quick to make, especially if you weigh out the flour and baking powder the night before, then stir in the yogurt in the morning. This will also be better as the dough won't be fridge-cold.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.