Spinach and tomato pizza from the tray

Ingredients for 1 servings:

• 500 g flour
• 20 g yeast, fresh
• 250 ml water, lukewarm
• 3 tbsp olive oil
• 1 pinch(s) of sugar
• 1 tsp salt
• 1 kg fresh leaf spinach
• 4 tomatoes
• 400 ml tomato sauce for pizza
• 120 ml olive oil
• 50 g pine nuts
• some nutmeg, freshly grated
• Salt
• Pepper, colored, from the mill

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours

vegan

Crumble the yeast and mix well with a pinch of sugar and 100 ml of lukewarm water. Sift the flour and salt into a bowl and make a well in the center. Pour the yeast mixture into this well and sprinkle with a little flour. Cover the dough and let it rise for 10 minutes. Then add 3 tablespoons of olive oil and 150 ml of lukewarm water and knead everything into a smooth dough. Place the dough in a bowl, cover, and let it rise in a warm place until it has doubled in size. In the meantime, wash the spinach, sort it, and chop it into large pieces. Heat 50 ml of olive oil in a large saucepan and let the spinach wilt over low to medium heat. Season with a little salt, a few turns of mixed pepper from the mill, and some freshly grated nutmeg. Then drain the spinach in a sieve. Roast the pine nuts in a pan over low heat without adding any fat until golden brown. Slice the tomatoes. Knead the risen dough again, roll it out to the size of a baking sheet, and place it on the greased baking sheet. Prick the dough several times with a fork, brush with 50 ml olive oil, and let it rise briefly again. Preheat the oven to 180°C (top/bottom heat). Spread the pizza sauce over the dough, top with the spinach and tomatoes, sprinkle with the roasted pine nuts, and drizzle with the remaining olive oil. Bake the pizza for about 25 to 30 minutes.