Pizza roll with spinach and dried tomatoes

Name: Pizza roll with spinach and dried tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 750 g leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp freshly grated nutmeg; 1/2 Pot of basil; 125 g Mozzarella cheese; 1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf); 1 glass (314 ml) pickled tomatoes in oil; 30 g Pine nuts; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
750 g leaf spinach
7-10 Tbsp Salt
7-10 Tbsp freshly grated nutmeg
1/2 Pot of basil
125 g Mozzarella cheese
1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf)
1 glass (314 ml) pickled tomatoes in oil
30 g Pine nuts
baking paper

Directions

1
Peel and finely dice the onion and garlic. Heat the oil in a large pot and fry the onion and garlic for about 4 minutes. In the meantime wash and clean the spinach, shake dry and add to the onion. Let it collapse in a closed pot. Season to taste with salt and a little nutmeg. Put into a sieve and drain well
2
Wash the basil, shake dry and chop coarsely, except for something to garnish. Rip cheese as finely as possible. Unroll pizza dough, remove baking paper. Spread spinach, tomatoes and half of the cheese on the dough. Sprinkle with pine nuts and basil. Roll up the dough and place it on a baking tray lined with baking paper. Spread the remaining cheese on the roll
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Remove the roll from the oven, let it cool down for about 15 minutes and cut into slices. Garnish with basil