Spinach-onion pizza with Taverna Finest salad cheese

There’s room to hide plenty of greens in the dough in this wonderful pizza, which has a rather different structure than the classic pizza dough due to the spinach. The pizza retains some of the beautiful green colour after being baked. Also try using finely grated carrot or beetroot in your pizza dough, as this is a great way to add some extra vegetables.


Day before

Mix the spinach well with the water.

Dissolve the yeast in the spinach water, add a quarter teaspoon of salt and olive oil, and then stir in the flour. Depending on how much water there is in the spinach, you may have to add a little more water.

Knead the dough for 5 to 10 minutes until it is firm and holds its shape.

It will still look moist.

Place cling film over the bowl, put a plate or something similar on top and leave to rise in a cool place overnight.

On the day

Heat the oven to 250°C (fan-assisted) and place a baking sheet inside the oven. Peel the onions and cut them into wedges.

Cut the cherry tomatoes into wedges.

Heat up a pan and turn the onions in the pan together with the thyme.

Let it simmer for a while without getting too soft.

While it’s doing that, roll out the dough onto a piece of greaseproof paper and add the creme fraiche.

Spread the wedges of onion and cherry tomatoes across the dough and then bake in the oven for 10-12 minutes, decorate with Taverna Finest and serve immediately.

Taverna oste – til kolde og varme retter