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Spinach & blue cheese pizza

A serving board with spinach & blue cheese pizza on top

Spinach & blue cheese pizza

Name: Spinach & blue cheese pizza
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 2
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; 125g wholewheat spelt flour; ½ tsp baking powder; 3 tbsp bio yogurt mixed with 3 tbsp water

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 17 mins

A star rating of 4.8 out of 5.15 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal462
fat17g
saturates6g
carbs52g
sugars12g
fibre9g
protein21g
salt1.4g

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.

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Recipe from Good Food magazine, June 2017

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A star rating of 4.8 out of 5.15 ratings

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