pizza spinaci

makes two 30 cm (12 inch) pizzas

1 tablespoon caster (superfine) sugar

2 teaspoons active dried yeast, or 15 g (½ oz) fresh yeast

210 ml (7½ fl oz) lukewarm water

450 g (1 lb/3²/₃ cups) plain (all-purpose) flour

¼ teaspoon sea salt

3 tablespoons olive oil

cornflour (cornstarch), for dusting

topping

4 tablespoons olive oil, plus extra, for brushing

4 garlic cloves, crushed

4 tablespoons pine nuts

1 kg (2 lb 4 oz) baby English spinach leaves

400 ml (14 fl oz) ready-made tomato pasta sauce

440 g (15½ oz/3 cups) grated mozzarella cheese

30 very small black olives

50 g (1¾ oz/½ cup) grated parmesan cheese

Put the sugar and yeast in a bowl and stir in 90 ml (3 fl oz) of the lukewarm water. Leave to stand in a draught-free place for 10 minutes, or until foamy.

Mix the flour and sea salt in a large bowl and make a well in the centre. Add the olive oil, remaining lukewarm water and the yeast mixture to the well and mix using a wooden spoon until a rough dough forms. Transfer to a lightly floured surface and knead for 8 minutes, adding a little flour or extra warm water as necessary, until the dough is soft, smooth and elastic.

Place the dough in a large oiled bowl, turning to coat in the oil. Cover with plastic wrap and leave in a draught-free place for 1–1½ hours, or until doubled in size.

Preheat the oven to 240°C (475°F/Gas 8) and lightly oil two 30 cm (12 inch) rectangular or round baking trays.

To make the topping, heat the olive oil in a large saucepan, then add the garlic and pine nuts and fry over low heat, stirring often, for 5–6 minutes, or until golden. Add the spinach (in batches if necessary), increase the heat and stir until wilted. Season with sea salt and freshly ground black pepper and set aside.

Gently deflate the dough using a lightly floured fist, then divide in half. Roll out each portion to fit the baking trays. Dust each pizza base with cornflour and spoon half the tomato sauce onto each base, spreading nearly to the edges. Sprinkle with half the mozzarella. Spread the spinach mixture and olives over the top, then sprinkle with the remaining mozzarella and parmesan.

Bake for 12–15 minutes, or until the crust is golden and puffed. Brush the rim with extra olive oil before serving.