Spinach pizza with feta and ricotta cream

Ingredients for 2 servings:

• 450 g wheat flour
• 2 tbsp olive oil
• 1 tsp salt
• 1 tbsp sugar
• 1 cube of fresh yeast
• 250 ml water, lukewarm
• 1 tbsp olive oil
• 2 cloves garlic
• 1 small onion(s)
• n. B. sugar
• 350 g leaf spinach, frozen
• 1 shot of vegetable stock
• 200 g ricotta
• 200 g feta cheese
• 2 tbsp milk
• n. B. Pfeffer
• n. B. Salt
• n. B. Cheese, grated, e.g. Gouda or Mozzarella
• some almond flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Vegetarian alternative to classic pizza with tomato sauce

First, make a yeast dough. To do this, place flour, olive oil, salt, and sugar in a mixing bowl. Crumble the yeast into small pieces in a separate bowl, pour in the lukewarm (!) water, and then mix with a whisk. Once the yeast has completely dissolved, stir the yeast-water mixture into the flour mixture using a hand mixer (with a dough hook). If the dough is still too sticky, add a little more flour (the dough should be nice and supple and smooth). Once all ingredients are well blended, form the dough into a ball and cover the bowl with a towel. Let the dough rest for at least an hour in a warm place; after this time, the dough should have doubled in size. For the topping, peel and chop the garlic cloves and onion, and sauté them in olive oil. Add a little sugar to give the onion a slight sweetness. Add the frozen spinach leaves and deglaze with the vegetable stock. Thaw the spinach completely in the vegetable broth. In the meantime, mix the ricotta with the crumbled feta and 2 tablespoons of milk, and season with salt and pepper to taste (note: use less salt, as feta itself has a high salt content). Once the yeast dough has rested sufficiently, knead it thoroughly again, roll it out (as thinly as possible) into two large pizzas, and place them on pizza trays or regular baking sheets. Spread the pizzas with the ricotta and feta cream. Once the spinach is completely thawed, drain the vegetable broth (using a sieve if necessary) and gently squeeze the spinach dry. Spread the spinach over the pizzas and sprinkle with grated cheese and a few flaked almonds. Bake the pizzas at 200°C (400°F) for about 30 minutes.