Swiss cheese pizza

Name: Swiss cheese pizza
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 250 g Flour; 1 (7 g) bag of dry yeast; 7-10 Tbsp Salt; 1 TEASPOON dried Italian herbs; 5 TABLESPOONS Oil; 250 g Spinach; 1 medium onion; 1 Garlic clove; 15 g Butter or margarine; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 125 g Mozzarella cheese; 100 g Gorgonzola cheese; 30 g freshly grated Sbrinz cheese (alternatively Parmesan); 75 g freshly grated Gruyère cheese (alternatively medieval Gouda); 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

250 g Flour
1 (7 g) bag of dry yeast
7-10 Tbsp Salt
1 TEASPOON dried Italian herbs
5 TABLESPOONS Oil
250 g Spinach
1 medium onion
1 Garlic clove
15 g Butter or margarine
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
125 g Mozzarella cheese
100 g Gorgonzola cheese
30 g freshly grated Sbrinz cheese (alternatively Parmesan)
75 g freshly grated Gruyère cheese (alternatively medieval Gouda)
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Preparation: For the dough mix flour, yeast, 1/4 teaspoon salt and herbs in a mixing bowl. Add oil and 125 ml lukewarm water and knead everything with the dough hooks of the hand mixer. Then knead again with your hands to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. In the meantime clean the spinach, wash it thoroughly and let it drain.
2
Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Heat the fat in a saucepan and fry the onion and garlic. Add the spinach and fry covered until it has collapsed. Season with salt, pepper and nutmeg and continue steaming for 2-3 minutes. Place on a sieve to drain and allow to cool. Drain mozzarella and cut into slices. Dice gorgonzola. Knead the yeast dough again briefly, roll out to a circle (28 cm Ø) on a floured work surface and place in a greased pizza mould. Sprinkle the pizza base with Sbrinz and spread the spinach on top.
3
Place on a sieve to drain and allow to cool. Drain mozzarella and cut into slices. Dice gorgonzola. Knead the yeast dough again briefly, roll out to a circle (28 cm Ø) on a floured work surface and place in a greased pizza mould. Sprinkle the pizza base with Sbrinz and spread the spinach on top. Cover with remaining cheese and sprinkle. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes