Pizza with fish and spinach

Ingredients for 6 servings:

• 250 g flour (wholemeal flour)
• 250 g flour
• 250 ml water (this is approximate, add the water slowly)
• 1 tsp oil
• 1 cube of yeast, fresh
• 1 tsp salt
• 450 g fish fillet(s), pollock or cod fillet
• 250 g leaf spinach, frozen
• 200 g tomatoes, pureed
• 200 g cheese, grated
• 1 garlic clove(s), finely chopped
• 2 tbsp oregano, freshly chopped
• 1 tbsp sage, freshly chopped
• lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pizza with a twist

Knead the yeast dough from the listed ingredients (of course, everyone can make their own yeast dough). Let the dough rise in a warm place for one hour (we always put it under the covers). Thaw the spinach, squeeze it dry, and gently pull it apart. Dice the pollock fillet, season with salt and pepper, and drizzle with a little lemon juice. After it has risen, knead the yeast dough thoroughly again and roll it out onto a greased baking sheet. Spread the tomato puree over the dough, top with the prepared fish and spinach. Sprinkle the herbs and garlic over the dough, and finally sprinkle with grated cheese. Bake at 200°C (180°C fan oven) for about 20 minutes, or until the cheese is browned.