Loaded 3 Cheese and Green Pizza

Wednesday, 22 January 2014


This pizza is loaded. Piled high with all sorts of goodness it's the kind of pizza that you feel kind of smug about eating. Fresh with greens, olives and feta you could kid yourself that you're looking out onto white sands and a turquoise sea somewhere in the Mediterranean, rather than huddled next to the heater in the grey and drizzly midlands waiting for Girls to load on Sky Go. I digress. Anyway, it's a feel good pizza. The kind of pizza that is ready to head on out of the winter months and look forward to summer (without losing any of the carby, carby goodness).
This is kind of a January pizza. Remember how I told you about January salad? These are basically dishes that I tell myself are healthy. And they kinda are. But anyway who cares? The spinach tastes fresh and earthy and the feta adds a new dimension to your regular pizza adventures. It's my topping of the month and definitely the kind of stuff that I love to eat on dark January days. Possibly with a helping of homemade Cajun wedges. Cause, y'know, wedges are important to happiness.
This is also a super easy recipe. There is no waiting around for dough to rise as it's a no yeast dough (hallelujah) and the topping is pretty low maintenance too. A little slicing and grating and you're good to go. Wonderfully loaded pizza in under 30 minutes. Win, win, win.
Let's go. 

For Loaded 3 Cheese and Green Pizza you will need:

240g plain flour
150ml water
1 tsp baking powder
1/2 tsp salt
1 generous tbsp tomato puree
1/2 tsp dried oregano
1/2 tsp dried thyme
2 tbsp olive oil
100g cheddar
100g feta
1 ball mozzarella
100g spinach
1 handful black olives

Preheat your oven to 190c.
Begin by making my Emergency No Yeast Pizza Dough by combing the flour, baking powder and salt in a bowl.


Pour in the water and get your hands in there like a dough hook. Get to mixing it up and moulding the dough into a ball. 


Work the dough on a floured surface until smooth.


Roll out to baking tray size. I know this isn't very specific but this dough is super versatile and works well as a thin or thick crust. Don't worry if some dough hangs over the edges, we'll tuck these in as crusts later. 


Make sure to place on the baking tray before you start adding toppings, then brush the oil all over the base.


Mix the tomato puree with the dried herbs and 3 tablespoons of water until you have a pizza base sauce. Spread all over the base.


Slice the mozzarella and grate the cheddar and then add on. 


Add on the spinach. It looks like a lot, but will wilt down during cooking. 


Crumble over the feta cheese.


Slice the olives in half, chuck them over and then fold the edges of dough in to make crusts.
Cook in an oven preheated to 190c for 18 minutes. 


Bring out, slice and serve. As I said above, homemade wedges are a strongly advised serving suggestion. 


Tuck in, friends! 

1 comment:

  1. Hi Lottie, I thought I'll share a pizza recipe I came across because A. You have a great combination of skill, creativity and sense of culinary adventure and B. I've only just mastered the art of not burning garlic, so I don't trust myself to try out something like this just yet! Cooking is REALLY not my strong point... but I'm trying. Your blog certainly helps :)
    Things must be hectic now with uni but once you get some time on your hands, if the recipe is to your liking it'd be interesting to see your take on it. http://www.myhumblekitchen.com/2013/09/best-zucchini-recipe-ever-zucchini-crust-pizza/
    Brilliant blog, keep up the good work!

    ReplyDelete

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