|Prep Time||15 min|
Cooking Season by Season
- FOR THE DOUGH
- 1 cup bread flour
- pinch of salt
- pinch of granulated sugar
- 3/4 tsp dried yeast
- 1 tbsp olive oil
- 1/3 cup warm water
- FOR THE FILLING
- 7oz (200g) spinach leaves, wilted and drained
- 4 1/2oz (125g) cooked ham, chopped
- 4 1/2oz (125g) mozzarella, torn into pieces
- handful of torn basil leaves
Sift the flour, salt, and sugar into a bowl. Add the yeast. Stir in the oil and enough warm water to form a soft but not sticky dough. Knead gently on a lightly floured surface for several minutes until smooth and elastic. Return to the bowl, cover with oiled plastic wrap, and leave in a warm place for about 40 minutes until the dough has doubled in bulk.
Preheat the oven to its highest setting. Very lightly oil a baking sheet and put it in the oven to get hot. Turn out the dough on a floured surface and knock it back by re-kneading briefly. Roll out thinly to a round, about 10in (25cm) diameter, and transfer to the hot baking sheet, spreading it out firmly again.
Squeeze any remaining liquid from the spinach and spread it over half the pizza base, leaving about 1/2in (1cm) around the edge. Top with the ham, mozzarella, and basil, then dampen all around the edge of the pizza with water. Fold one half of the pizza over the other, seal the edges together with your fingers, then sprinkle the top with a little water. Bake for 15–20 minutes, or until golden and crispy.