SPINACH PIZZA ROLL RECIPES

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SOURDOUGH PIZZA RECIPE - BBC GOOD FOOD



Sourdough pizza recipe - BBC Good Food image

Make homemade sourdough pizza with a wonderfully chewy crust. Try our margherita recipe, then customise with your favourite toppings

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course, Treat

Total Time 2 hours

Prep Time 1 hours

Cook Time 1 hours

Yield Makes 6 pizzas

Number Of Ingredients 7

1 batch white sourdough (see step 1)
strong or plain flour , for dusting
2 x 400g cans plum tomatoes
2 tbsp extra virgin olive oil , plus extra to serve
1 tsp dried oregano
300g mozzarella , torn into chunks
small bunch of basil , leaves picked (optional)

Steps:

  • Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs – the longer you leave the dough, the more sour it will taste.
  • Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
  • To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
  • Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.

Nutrition Facts : Calories 502 calories, FatContent 15 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 21 grams protein, SodiumContent 2.3 milligram of sodium

SPINACH PESTO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Spinach Pesto Recipe: How to Make It - Taste of Home image

Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. —Susan Westerfield, Albuquerque, New Mexico

Provided by Taste of Home

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 2 cups.

Number Of Ingredients 11

2 cups fresh baby spinach
2 cups loosely packed basil leaves
1 cup grated Romano cheese
2 tablespoons fresh oregano
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 cup chopped walnuts, toasted
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 cup olive oil
Hot cooked pasta

Steps:

  • Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

Nutrition Facts : Calories 177 calories, FatContent 18g fat (4g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 205mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 4g protein.

More about "spinach pizza roll recipes"

SPINACH PESTO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. —Susan Westerfield, Albuquerque, New Mexico
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Cuisine Europe, Italian
Calories 177 calories per serving
  • Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.
See details


SOURDOUGH PIZZA RECIPE - BBC GOOD FOOD
Make homemade sourdough pizza with a wonderfully chewy crust. Try our margherita recipe, then customise with your favourite toppings
From bbcgoodfood.com
Total Time 2 hours
Category Dinner, Lunch, Main course, Treat
Cuisine Italian
Calories 502 calories per serving
  • Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.
See details


SPINACH PESTO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. —Susan Westerfield, Albuquerque, New Mexico
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Cuisine Europe, Italian
Calories 177 calories per serving
  • Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.
See details


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