• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B2, B3, C, E, P
MineralsManganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 150g baby spinach

  2. olive oil

  3. 250g buffalo mozzarella

  4. 100g marinated artichokes in oil, drained really well

  5. extra-virgin olive oil

  6. 1 small onion , finely chopped

  7. 1 clove garlic , crushed

  8. 1 tsp tomato puree

  9. 400g tin chopped tomatoes , plum

  10. 3 bay leaves

  11. 2 tsp sugar

  12. handful basil leaves

Instructions Jump to Ingredients ↑

  1. To make the dough, put the yeast in a small cup with the sugar and stir in 3 tbsp warm water. Put the flour and 2 tsp salt in a bowl with the yeast mixture, add 200ml warm water and 4 tbsp oil. Stir to a soft dough. It should be soft and supple but not sticky. Knead by hand for 6-7 minutes until it looks smooth and springs back when pressed. Put in a clean bowl, cover and rest until doubled in size - about 45 minutes.

  2. Meanwhile, to make the sauce, put 2 tbsp extra-virgin olive oil in a saucepan over a medium heat. Add the onion and garlic and cook for 1 minute until lightly golden. Add the tomato purée, tinned tomatoes and bay leaves and cook, covered, over a very low heat for 30 minutes until really thick, stirring occasionally. Season and add the sugar if you think it needs it. Stir in the basil.

  3. Heat a frying pan with a little oil and fry the spinach in batches for a few seconds until just wilted. Season.

  4. Heat the oven to as high as it will go. Roll the dough out as thin as you can into 4 circles. Put on 4 oiled baking sheets (bake in batches if you don't have enough oven shelves). Spread each base with 3 tbsp of the sauce and scatter with mozzarella. Spread the spinach over and top with the artichokes. Bake for 10-12 minutes or until lightly golden around the edges and cooked in the centre.


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