Wholemeal Pizza with Spinach, Tomato and Goat Cheese

Serves: 4-6 | Prep: 10 minutes | Cooking: 30 minutes | Vegetarian

BASE INGREDIENTS

3½ cups wholemeal self-raising flour

125g fresh ricotta cheese

1½ cups skim milk

TOPPINGS

2 cups baby English spinach, roughly chopped

2 x Roma tomatoes, cut into 1cm thick rounds

200g goat cheese or ricotta, mozzarella or parmesan cheese

1 cup basil leaves, ripped

Extra virgin olive oil for drizzling

SHOPPING LIST

1kg wholemeal self-raising flour

125g fresh ricotta cheese

500ml skim milk

100g baby English spinach

2 x Roma tomatoes

200g goat cheese or ricotta, mozzarella or parmesan cheese

1 bunch fresh basil

Extra virgin olive oil

UTENSILS LIST

Large mixing bowl

Board

Rolling pin

Baking tray

Sharp knives

Measuring cups/spoons

METHOD

  1. Pre-heat the oven to 160-180°C, depending on your oven.
  2. In a large mixing bowl, combine flour, ricotta and milk. Mix until dough
    is soft and formed.
  3. Place the dough on a floured board and knead for 5 minutes until smooth and elastic. Allow to stand for 1 hour, wrapped in a clean tea towel.
  4. Divide the dough into two and, using a floured rolling pin, roll to ½ cm thick.
  5. Place on a non-stick baking tray and drizzle with a little olive oil.
  6. Place ½ to 1 cup spinach on each pizza followed with slices of tomatoes and sprinkled with 50-100g of crumbled goat cheese per pizza.
  7. Cook in the oven for 15-30 minutes or until golden brown on top.

Tip: Diced roast pumpkin and sundried tomatoes also makes yummy topping additions.