Spinach, olive and feta pizza
The recipe for this pizza dough essentially only uses 2 ingredients and is made within minutes. It works well for both thin and thick base pizzas and has a delicious soft and chewy interior with a crispy exterior. Perfect!
- 1 cup plain yoghurt (sweetened or unsweetened)
- 2 1/4 cups self raising flour
- 1 tsp. salt - optional
- 1 can pasta sauce, reduced by half, see tips below
- 150g grated Mozzarella cheese/pizza cheese
- 100g fresh spinach, washed and drained
- 1 red onion, cut into wedges
- 4 – 6 mushrooms, sliced
- 50g crumbly feta, crumbled
- Handful of kalamata olives (more or less per preference)
- Herb and garlic salt
- Fresh herbs i.e. basil, oregano (optional)
- Preheat oven to 230C or 450F. The hotter the better.
- Insert a pizza stone (if you have one), or baking tray into the top of the oven to warm.
- Empty pasta sauce into a saucepan to reduce.
- Place the yoghurt, flour and salt into a food processor. Pulse or low speed until dough mix forms into a ball. Alternatively you can mix the flour, yoghurt and salt together to form breadcrumbs and then form a dough ball by hand.
- Transfer to a lightly floured surface, knead a few times before forming into a ball, adding a little flour if sticky. You can make two thin base pizzas, just cut the dough in half.
- Roll out dough to approx. 30cm. circle/s. Gently transfer rolled out dough onto a sheet of baking paper.
- Smear the reduced pasta sauce over the top of the pizza base, leaving a 3cm space around the edge. Sprinkle on the grated mozzarella/pizza cheese.
- In a non-stick fry pan add a little oil and cook the spinach until just wilted. Place dollops of wilted spinach onto the pizza base, and scatter the red onions, mushrooms, feta and olives over the pizza base. Generously shake over some herb and garlic salt.
- Slip a baking tray under the baking paper to transfer the pizza onto the hot pizza stone/baking tray.
- Bake for 8 - 10 minutes or until the crust is browned and crispy and the cheese has melted.
- Serve with a fresh green salad.
- This dough recipe also works well for making dinner rolls and naan bread.
- Using a pizza stone will produce a crispier pizza base.
- To reduce the pasta sauce, cook in a saucepan over a low heat until reduced by half. This gives a thicker, tastier pizza sauce. Alternatively use a tomato relish or chutney for your pizza sauce.
- This dough freezes really well. Simply wrap raw dough in cling wrap, place into a re-sealable bag and put in the freezer. Allow 2 – 3 hours to defrost.
Alternative Toppings suggestions
- Roasted pumpkin, caramelized onion, feta, capers
- Buffalo mozzarella, basil pesto
- Cooked potato, bacon, spring onion and sour cream