Spinach pizza

Ingredients for 3 servings:

• 1 pack of pizza dough, from the refrigerated section
• 170 g spinach, fresh
• 1 tbsp extra virgin olive oil
• 2 cloves garlic
• some salt and pepper from the mill
• 75 g crème fraîche or sour cream
• 2 pinches of herbal salt
• 80 g grated cheese (mix of Emmental, Gouda, mozzarella)
• Margarine for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

without tomatoes, for the Omnia oven

Remove the pizza dough from the refrigerator, roll it up, and cut a circle about 15 cm in diameter from the center. Let it sit until the spinach is ready. Wash the spinach thoroughly and drain it in a sieve. Peel and finely dice the garlic. Gently heat olive oil in a pan and sauté the garlic for 2-3 minutes. Now add the spinach and let it wilt, season with a little salt and pepper. Turn it over occasionally. This takes about 3 minutes. Place the spinach on a large plate and cut it into smaller pieces with kitchen scissors. Let it cool. Grease the pan with margarine and place the dough in the pan. Use your fingers to stretch it into shape. I simply distributed the cut-out dough pieces in the pan and pressed them down. Mix the crème fraîche with the herb salt and spread it over the dough, then top with the spinach and spread the cheese on top. Place on top of the gas stove on the lowest heat and bake for 30 minutes at 3/4 full heat. Then increase the heat to full heat and bake for another 6-8 minutes, until the cheese is melted and the pizza dough is lightly browned. You may need to leave it on the heat a little longer. My ready-made pizza dough weighed 230g. This is enough pizza for 3 people. It can also serve 5-6 people as an appetizer. If your guests are very hungry, this will only serve 2 people. Of course, you can make the dough yourself, but for camping cooking, you can also use ready-made dough.