Spinach Pizza
Greek flavours on a pizza? Yes please! Homemade pizza dough topped with fresh spinach, Violife Greek White and Violife EPIC block The perfect vegan pizza!
![prep time]()
Cooking time30 minutes![preparation time]()
Prep time30 minutes![servings]()
Servings2 portions
FOR THE DOUGH:
- 5 g dry yeast
- 1 tsp sugar
- 120 g lukewarm water
- 200 g flour
- 1/2 tsp salt
- 1 tbsp olive oil
FOR THE SPINACH TOPPING:
- 200 g Violife greek white block crumbled
- 200 g Violife epic cheddar flavour block grated
- 1 tbsp of olive oil
- 2 garlic cloves minced or grated
- 3 green onions sliced
- 300 g fresh spinach chopped
- 1 tsp lemon juice and zest of 1/2 a lemon
- 1 tsp dried oregano
- 3 tbsp dill chopped
- salt and pepper to taste
- 4 tbsp olive oil
- red pepper flakes to garnish
- In a large bowl combine the yeast, sugar and water and stir well. Set aside for about 10 minutes to allow the yeast to activate.
- Add the flour, salt and olive oil and stir with a wooden spoon. When a dough begins to form, turn the dough out onto a floured surface and knead for 5-10 minutes. Make a ball with the dough and transfer to a greased bowl. Cover with cling film and set aside to rise for 1-2 hours.
- In a large frying pan, sauté the garlic in olive oil until fragrant. Add the fresh onions and spinach and sauté until wilted, for 4-5 minutes. Add the lemon juice and zest, oregano, dill and season well.
- Once there are no liquids left in the mixture, remove from heat and set aside.
- On a floured surface use a rolling pin to stretch your dough into a round pizza shape of 35cm diameter. Top with the spinach mixture, olive oil, half of the Violife Greek White and the grated Violife Epic Cheddar flavour block.
- Place in a preheated oven at 200°C for 15-20 minutes. Remove the pizza when the crust is nice and golden and top with the remaining Violife Greek White and red pepper flakes.
