Title: Spinach And Ricotta Pizza
Categories: More, Simply, Antony
Yield: 1 servings

1 1/2 ts Active dry yeast
55 ml Lukewarm water; (2fl oz)
180 g Plain flour; (6oz)
3/4 ts Salt
3 tb Olive oil
110 ml Water; (4fl oz)
1 pn Salt

------------------------------FOR THE TOPPING------------------------------
Fresh spinach leaves
Ricotta; sliced
1 pn Nutmeg
Salt and ground black pepper

Combine the yeast, sugar, lukewarm water and 35g (1 1/2oz) flour in a large
bowl with your hands. Let it proof for 10 minutes and add the remaining
flour, salt, olive oil and water and mix well with a wooden spoon. Turn out
onto a floured work surface and knead for 7-10 minutes, until smooth and
elastic. The dough should feel moist to the touch.

The dough can be made with an electric mixer, mix for 5-7 minutes, or a
food processor for about 1 minute. Place the dough in an oiled bowl and
tutn to coat with oil. Cover with cling film and let it rise in a warm
place for 1 1/2-2 hours until doubled in size.

For the topping use fresh spinach leaves, sliced ricotta, a pinch of nutmeg
and salt and ground black pepper.

Converted by MC_Buster.

Per serving: 377 Calories (kcal); 41g Total Fat; (95% calories from fat);
2g Protein; 2g Carbohydrate; 0mg Cholesterol; 1738mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.