Spinach pizza with feta

Ingredients for 1 servings:

• 225 g Flour, smooth
• 3 tbsp olive oil
• 1 tsp sugar
• ½ tsp salt
• 1 packet of dry yeast
• 80 ml water
• 90 ml milk
• 2 cloves garlic
• 1 tbsp olive oil
• 200 g tomatoes, peeled or from the can
• some olive oil for frying
• 6 basil leaves, fresh or dried
• 2 onions
• 100 g feta cheese made from sheep’s milk
• 150 g leaf spinach
• possibly mozzarella, grated
• possibly onion(s), cut into rings
• Flour for the work surface
• Oil for the bowl

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Crush the garlic and mix with 1 tablespoon of olive oil. Mix together the flour, salt, sugar, and dry yeast. Add the olive oil, water, and milk and knead into a smooth dough. Place the dough on a floured work surface and knead thoroughly with floured hands for about 2-4 minutes. Form a ball and let it rest in a lightly oiled bowl for about 1-1.5 hours. For the sauce, blanch and finely chop fresh tomatoes or use canned tomatoes. Finely chop the onion and lightly fry in olive oil. Finely chop the basil leaves, add them to the onions along with the blanched tomatoes, and simmer over low heat for 20-25 minutes, stirring occasionally. The sauce should not be too runny. Preheat the oven to 210°C (top/bottom heat). Coat the dough in flour and place it on a large, floured plate (30 cm). Flatten from the center to the edges. Turn over and flatten again from the center to the edge. The dough should be slightly larger than the plate. Place the shaped dough on a baking sheet lined with parchment paper. Chop the feta cheese into small pieces. Spread the sauce sparingly over the pizza with a wooden spoon. Distribute the spinach and feta cheese over the sauce. If you like, you can also top with onion rings and mozzarella. Brush the edges with garlic oil and bake the pizza on the middle rack for about 10-20 minutes, until the edges are lightly browned.