This was inspired by the traditional spinach and gorgonzola pizza.
- Portion size 4 servings
- Credits : Kirsten Bergen
- 1 1/4 oz packet active dry yeast
- 1 cup warm water (hot to the touch)
- 1 cup whole wheat flour
- 1 cup white flour
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 can chopped tomato or small passata
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 2 cloves garlic crushed
- 9 oz frozen garlic thawed
- 1 cup Bleu Bénédictin cheese chopped or crumbled (or another blue cheese of your liking)
- 1/8 teaspoon nutmeg
- 1 pinch freshly ground pepper to taste
MethodDissolve the yeast in the water in a small bowl. Let it stand until it gets creamy (about 5 minutes).
In a large bowl, combine the flours and salt. Make a well and add 2 tbsp of oil and the yeast mixture. Mix well and knead. Cover and let it sit in a warm place until nearly doubled in size (about 20-30 minutes).
In a saucepan, heat the remaining oil. Add 1 clove crushed garlic and, as soon as it starts to cook (about 30 seconds), add the tomatoes and herbs. Bring to a boil then reduce heat and stir occasionally until the sauce starts to thicken (about 5-7 minutes). Remove from heat.
Turn the oven on to 180°C / 350°F.
Knead the dough down and roll out on a floured surface to 2 circles or a large rectangle and transfer to baking trays.
Spread the bases with the tomato sauce and sprinkle with the spinach, cheese, nutmeg and pepper. Also sprinkle with the 2nd clove of garlic, if wished.
Bake for 20 minutes and serve hot with a side salad (mixed green, rocket, tomato or salad of your choice).