Spinach Pizza Crust
Make this impressive but easy bright green spinach pizza crust! You can't taste the spinach but it makes the pizza bright green and adds a bit of extra goodness to the pizza base.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
For the pizza dough
- 2 cups raw spinach
- 180 ml warm water
- 1 tsp active dry yeast
- 350 g plain flour (all purpose)
- 1 tsp sea salt
For the quick pizza sauce
- 100 ml passata
- 2 tbsp tomato puree
- ½ tsp dried oregano
- ¼ tsp garlic powder
- Salt and pepper
- 1 ball mozzarella or vegan alternative
- 1 handful cherry tomatoes sliced
- 3 tsp olive oil
- Salt and pepper
- Additional toppings of choice
For the spinach pizza dough:
In a stand mixer:
Pour the water into the bowl of the stand mixer, then sprinkle the yeast over the water and let it stand for a few minutes until the yeast has dissolved.
Insert the dough hook, add the pureed spinach, flour and salt to the yeast water and knead with the machine for a few minutes until the dough forms a sticky ball. If the dough is still too sticky, add a tablespoon of flour at a time until it is manageable. Don’t add too much or it will affect the end result.
Alternatively make the pizza dough by hand:
Pour the water into a large mixing bowl and sprinkle the yeast over the water. Let it stand for a few minutes until the yeast has dissolved.
Add the pureed spinach, flour and salt to the bowl of water and stir until it forms a loose dough.
Tip the dough onto a lightly floured countertop (on floured baking paper if you have a wooden countertop to avoid the spinach staining) and knead firmly for 5-10 minutes or until it’s smooth, (though it will be a soft sticky dough). If the dough is too sticky, add a tablespoon of flour at a time until it is manageable. Don’t add too much or it will affect the end result.
For the quick pizza sauce:
In a bowl, mix the passata, tomato puree, oregano and garlic powder. Season with the salt and pepper and adjust to taste. Keep refrigerated until ready to use.
To cook the pizza
Preheat the oven to 250C/ 480F, or as high your oven will go.
Divide the dough into halves or thirds (depending on the size of your baking trays) and then roll each one out on a lightly floured piece of baking paper, as thin as possible to fit the size of your baking tray. Transfer the pizza and baking paper to the baking tray.
Spread the pizza bases with the pizza sauce, then add the toppings.
Place the pizza in the oven and cook for 10-12 minutes or until the base is crisp and the edges have begun to brown.
Repeat with the remaining dough and toppings.
Pile the pizzas with the rocket and serve hot, cut into slices.
Calories: 358kcal | Carbohydrates: 48g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 639mg | Potassium: 249mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1305IU | Vitamin C: 5.1mg | Calcium: 212mg | Iron: 3.5mg