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	Podcast:		Recipe for the day
	Episode:		Spinach Ricotta and Vegetable Pizza
	Category:		Arts
	Duration:		00:15:17
	Publish Date:		2018-06-27 11:12:00
	Description:		Enough to make 2 pizzas 400 g strong flour 1 level tablespoon salt 1 x 7g sachet fast action yeast 3 tablespoons oil 280 - 300 ml warm water Sieve the salt and flour together and mix well Add the yeast and mix well Make a well in the flour in a bowl and add 280 ml water, mixing all the time (You might need a little more water) Add the oil to the well before mixing Knead the dough for 5 minutes and then set aside Preheat the oven to its highest possible setting Collect your topping ingredients 300 ml passata 1 clove of garlic, finely chopped 1 level teaspoon dried oregano 1 teaspoon dried parsley 1 tablespoon tomato puree 200 g mature cheddar, grated 120 g ricotta 120 g mozarella, chopped 2 large handfuls of baby spinach 1 red pepper, thinly sliced 1/2 an onion thinly sliced 10 sliced mushrooms Salt and pepper to season In a jug add the passata, puree, garlic, oregano, parsley Roll out the pizza bases onto well oiled trays Share the tomato between each base Build the rest of the pizza with the other ingredients You can amend the topping as you choose! Bake for 20 to 25 minutes until the base is golden brown.
	Total Play:		0

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