FOR THE DOUGH - 2 pizza discs (4 quarters each)
3/4 cup of warm water (180 ml)
1 tablet of fresh biological yeast (15 g) crushed or 1 tablespoon of dry biological yeast
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Oil for brushing
FOR THE TOPPING
2 bunches of spinach washed and chopped (without draining or drying)
2 cloves of garlic
4 tablespoons of olive oil
14 thin slices of cheese
2 medium tomatoes, cut into wedges (240 g)
2 teaspoons of oregano
Salt to taste
FOR THE DOUGH - 2 pizza discs (4 quarters each)
3/4 cup of warm water (180 ml)
1 tablet of fresh biological yeast (15 g) crushed or 1 tablespoon of dry biological yeast
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Oil for brushing
FOR THE TOPPING
2 bunches of spinach washed and chopped (without draining or drying)
2 cloves of garlic
4 tablespoons of olive oil
14 thin slices of cheese
2 medium tomatoes, cut into wedges (240 g)
2 teaspoons of oregano
Salt to taste
MAKE THE DOUGH:
1 Place the water in a bowl and add the yeast
2 Mix gently with a fork until dissolved
3 Add 1 cup of flour, olive oil, and salt
Mix vigorously with a wooden spoon
4 Add more 1 cup of flour and mix well
5 The dough should be sticky and come away from the sides of the bowl
Transfer it to a smooth surface dusted with remaining flour
6 Knead, incorporating the flour gradually until the dough is smooth and elastic
7 Make a ball with the dough and place it in a bowl with 2 liters of capacity, greased with oil
8 Cover with plastic wrap and let it rise for 30 to 45 minutes, doubling in volume
9 Gently press down the dough with your hands, place it on a surface dusted with flour and knead for 1 minute
10 Divide the dough into two parts and, using a rolling pin, open each part into two discs
11 Using a rolling pin, place each disc in a 35 cm diameter baking dish, greased with oil and dusted with flour
Let it rise for another 10 to 20 minutes
12 Put it in the hot oven (250°C), preheated, for 20 minutes, until the surface of the dough is firm (do not let it brown)
13 Remove and spread the topping
PREPARE THE TOPPING: In a medium pan, place the chopped spinach, garlic, and olive oil
Mix well
14 Cover and cook over medium heat until the leaves are wilted
Season
15 Distribute the spinach over the two dough discs, leaving a 1.5 cm border
Spread the cheese slices and tomato wedges
16 Sprinkle oregano and salt to taste
Drizzle with olive oil
17 Put it in the hot oven (200°C), preheated, for 20 minutes, until the crust browns
18 257 calories per serving
BS.: The pizza shape can be varied
With the same amount of dough, using a cutter with an 11.5 cm diameter, the yield will be 7 mini pizzas
If you prefer a larger pizza disk, open the entire dough and use a mold with a 45 cm diameter
To get a triangular pizza, divide the dough into two equal parts and open each part into a rectangle of 20 x 28 cm
Cut along the diagonal.
