Tuna, Spinach & Ricotta Pizzas

On 8th March 2015, This was Dinner

I always enjoy a home made pizza. I do have a cheat though – using a bread mix. These were nice and simple, and after the shed load of meat I ate yesterday, a lovely, light alternative.

This meal contains waiting time.

Preparing:

  • Drain a tin of tuna in spring water
  • Preheat the oven to 190ºc (fan)
  • Slice some tomatoes
  • Boil the kettle
  • Get bread mix (I use Wright’s) passata, natural yoghurt, tomato purée, spinach, ricotta, plain flour, green olives, Italian herbs & seasoning ready

Making:

Pop the bread mix in the mixer along with just under the required amount of lukewarm water and a dollop of yoghurt. Mix for five minutes.

Cover with cling film and leave somewhere dark and warm for an hour.

Pop a baking tray in the oven.

Knock back the dough then cut into smaller balls, roll out on a floured surface. This would easily have made three.

Pop the spinach in a colander and cover with boiling water. Immediately refresh with cold water and squeeze out the excess then roughly chop.

Take out the baking tray and carefully place the base on the hot tray.

Mix a little passata with the purée and some seasoning. Spread over the pizza base then add the tomato slices.

Add the spinach, tuna and ricotta then sprinkle with Italian herbs. Add the olives, squeezing them gently as you put them on.

Pop in the oven for about 10 minutes. TWD_0803_Pizza

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