Spinach and goat cheese pizza with tomato salsa

Name: Spinach and goat cheese pizza with tomato salsa
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2–3 Shallots; 1 Garlic clove; 750 g young leaf spinach; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 package (400 g) Fresh pizza dough with fine olive oil (rectangular on baking paper 25 x 37 cm); 150 g Goat Gouda; 250 g cherry tomatoes; 1/2 bunch Spring onions; 1/2 bunch Basil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2–3 Shallots
1 Garlic clove
750 g young leaf spinach
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 package (400 g) Fresh pizza dough with fine olive oil (rectangular on baking paper 25 x 37 cm)
150 g Goat Gouda
250 g cherry tomatoes
1/2 bunch Spring onions
1/2 bunch Basil

Directions

1
Peel shallots and garlic and dice finely. Sort the spinach, wash it and let it drip off on a sieve. Heat 2 tablespoons of oil in a large pot. Sauté shallots and garlic in it. Add damp spinach and cover and let it collapse for about 5 minutes. Then steam for 2-3 minutes without lid, stirring occasionally. Place the spinach on a sieve, drain and press out gently. Season spinach with salt, pepper and nutmeg and let it cool down
2
Take the pizza dough out of the refrigerator about 10 minutes before processing and preheat the oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Grate the cheese.
3
Wash, drain and quarter the tomatoes. Clean and wash spring onions and cut into fine rings. Wash basil, shake dry. Peel leaves and cut into fine strips. Mix everything, stir in 2 tablespoons of oil, season with salt and pepper. Take the pizza out of the oven and spread the tomato salsa on top
4
Waiting time approx. 10 minutes