Author: Canadian Living

A healthy, home made pizza inspired by the traditional spinach and gorgonzola mixture. Please note: I am an expat (not currently resident in Canada), but thought this recipe was too good to keep to myself. Should you consider this for the competition though, I would like the prize, in event of winning, to be donated to a school of your choice in Vancouver. Thank you.

  • Portion size 4 servings
  • Credits : Kirsten Bergen


  • 1 packet (025 ounce) active dry yeast
  • 1 cup warm water
  • 1 cup whole wheat bread flour
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 can chopped tomato
  • 1/2 teaspoon oregano
  • 9 ounce frozen spinach thawed
  • 2/3 cups Bleu Bénédictin cheese crumbled or cut small
  • 2 cloves garlic crushed
  • 1/8 teaspoon nutmeg
  • 1 pinch ground black pepper to taste


Dissolve the yeast in the warm water in a small bowl. Stand until turning creamy (about 5 minutes). In a large bowl, combine the flours and salt. Make a well and add 2 tblsp of the olive oil and yeast mixture. Mix well and knead briefly. Cover and set in a warm place to rise until it has nearly doubled in size (approx. 25 minutes). In the meantime, heat the remaining oil in a saucepan and add 1 clove of crushed garlic. As soon as it starts to cook (about 30 seconds), add the tomatoes and herbs. Bring to the boil and simmer for 5-8 minutes, stirring occasionally, until the sauce thickens. Remove from heat. Turn the oven on to 180°C / 350°F. Knead the pizza dough down briefly and then roll out on a floured surface - either 2 rounds or a large rectangle. Transfer the pizza bases to baking sheets. Spread the bases with tomato sauce, then the spinach, then the cheese. Sprinkle with the nutmeg and pepper to taste. Sprinkle the 2nd clove of garlic on too, if wished. Bake for 20 minutes and serve hot with salad on the side (mixed green, rocket, tomato, or other favorite).
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Bleu Bénédictin Pizza