500 g of spinach
2 tablespoons of butter or margarine
salt and white pepper, to taste
1/4 teaspoon of nutmeg
250g of cherry tomatoes, halved
200 g of cheddar or plate cheese, grated
2 tablespoons of chopped fresh parsley
2 tablespoons of olive oil
For the crust:
1/2 cup of milk
1 packet of active dry yeast
2 1/2 cups of all-purpose flour
3/4 teaspoon of salt
1/2 cup of melted and cooled butter or margarine
2 tablespoons of olive oil
500 g of spinach
2 tablespoons of butter or margarine
salt and white pepper, to taste
1/4 teaspoon of nutmeg
250g of cherry tomatoes, halved
200 g of cheddar or plate cheese, grated
2 tablespoons of chopped fresh parsley
2 tablespoons of olive oil
For the crust:
1/2 cup of milk
1 packet of active dry yeast
2 1/2 cups of all-purpose flour
3/4 teaspoon of salt
1/2 cup of melted and cooled butter or margarine
2 tablespoons of olive oil
Wash and chop the spinach
Cook the spinach in boiling water with salt until wilted, drain and chop
Squeeze between your hands to remove excess moisture
Fry in a skillet with butter or margarine
Season with pepper and nutmeg
Prepare the crust: dissolve yeast in warm milk and let rest for 1/2 hour
Mix in a bowl with flour, salt, butter, and olive oil until dough forms
Cover with plastic wrap and let rest in a protected area for 10 minutes
Roll out the dough with a rolling pin and shape into a pizza crust
Spread spinach evenly over the pizza crust
Top with cherry tomatoes and sprinkle with salt, pepper, cheese, and parsley
Drizzle with olive oil and bake.
