SPINACH AND SAUSAGE PIZZA

Place 300 g of self-raising flour, 280 g of Greek yogurt and 1 teaspoon of salt in a bowl and mix with a spoon until you obtain a rough, floury dough. Turn it upside down onto a clean surface. Knead the dough for three minutes, until it is soft and smooth. Fold the dough on itself, give it a quarter turn and repeat the operation. Return to the bowl and cover with a clean tea towel while you prepare the toppings.

Wash spinach under running water then drain and dry them well. Place a pan with plenty of salted water on the heat. As soon as it starts to boil, throw in the spinach and boil for about 5 minutes. In a pan, pour two tablespoons of extra virgin olive oil, the anchovy fillets and a clove of garlic. Mash anchovies with a fork so that they melt and flavor the sauce. Cook for a couple of minutes, then remove the garlic and turn off the heat.

Drain the spinach and spinach well in the pan with the sauté. Leave to flavor for about 2 minutes, stirring. It shouldn’t overcook but simply dry slightly. Add sausage without the casing and cook it. Cut mozzarella into small pieces

Roll out the pizza bases. When you’re ready to cook the pizzas, cut the dough into two equal pieces and form them into balls. With a rolling pin, roll out each ball into 25cm circles. Start seasoning by distributing mozzarella then sausage and spinach, seasoning with a drizzle of extra virgin olive oil.

Transfer the pizzas to the oven preheated to 250C/480F and cook for approximately 15 – 20 minutes (this will depend on the heat of the oven). You want the crust to look golden brown and the sausage meat to be crispy.