2 large bunches of spinach (510 g)
1 tablespoon of salt
5 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
2 pre-made pizza dough disks of 25 cm in diameter each (280 g) or 1 basic dough recipe (see page 35)
4 medium tomatoes (480 g), cut into 8 wedges each
10 anchovy fillets in olive oil (40 g), drained and minced
2 large bunches of spinach (510 g)
1 tablespoon of salt
5 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
2 pre-made pizza dough disks of 25 cm in diameter each (280 g) or 1 basic dough recipe (see page 35)
4 medium tomatoes (480 g), cut into 8 wedges each
10 anchovy fillets in olive oil (40 g), drained and minced
Preheat the oven to 200°C (hot)
Rinse the spinach under cold running water
Place it still wet in a large saucepan, sprinkle with salt, and sauté over high heat, stirring occasionally with a wooden spoon, until tender (about 5 minutes)
Remove from heat and drain well
Cut the spinach into regular pieces and reserve
In a small skillet, cook the garlic over medium heat in olive oil, stirring occasionally with a wooden spoon, until softened (approximately 1 minute)
Remove from heat and reserve the garlic and olive oil separately
Spread the reserved spinach over the pizza dough disks, and top with tomato and anchovy
Sprinkle with the reserved garlic and drizzle with the reserved olive oil
Bake in the preheated oven until the crust is golden brown (about 15 minutes)
Serve immediately
320 calories per slice.
