Spinach And Taleggio Pizza
This recipe combines the earthy flavors of spinach and anchovies with the creamy richness of taleggio cheese on a crispy, homemade pizza crust. Topped off with a runny egg in the center and a drizzle of garlic and chili oil, each bite is a burst of savory goodness. Pair it with a fresh chicory salad dressed in a zesty vinaigrette for a well-rounded and satisfying meal.
— Constant Cookbook
Ingredients
- 5g fresh yeast
- 1 tbsp sugar
- 250g/9oz strong flour
- 5g salt
- drizzle of olive oil
- 250g/9oz spinach
- , to taste anchovies
- 100-200g/3½ -7oz taleggio
- freshly ground pepper
- garlic and chilli oil
- 1 free-range egg
- 5 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 50ml/2fl oz red wine vinegar
- and pepper salt
- 2 heads chicory
- 1 lemon
Instructions
- For the dough, dissolve the yeast in 125ml/4fl oz water along with the sugar. Mix the flour and salt in a separate bowl and then slowly add the liquid to the dry ingredients. Add a drizzle of olive oil and knead for 5-10 minutes. Allow to prove for half an hour in a warm place.
- When ready to cook the pizzas, preheat the oven to 220C/425F/Gas 7. Place two baking trays in the oven to heat.
- Divide the dough into two pieces and roll out flat. Each will make one pizza big enough to serve two people, depending on the size of their appetites. (You can make just one pizza now and freeze the other pizza base for next time. Defrost it before baking.)
- Spread with the cooked spinach, anchovies, taleggio, freshly ground black pepper and drizzle with garlic and chilli oil, if using. Finally crack an egg in the centre. Place on the hot baking trays and bake in the oven for 5-10 minutes.
- Finish with another optional drizzle of garlic oil and chilli oil.
- For the salad, combine the olive oil, Dijon mustard, vinegar, salt and pepper for the dressing. Place the chicory leaves on a serving plate, scatter over the lemon zest and toss with the dressing just before serving. Serve with slices of pizza.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 3-4 (makes two large pizzas)
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