Recipe - Spinach And Ricotta Pizza

1 One half teaspoon Active dry yeast
55 ml Lukewarm water; (2fl oz)
180 g Plain flour; (6oz)
Three fourths teaspoon Salt
3 tablespoon Olive oil
110 ml Water; (4fl oz)
1 pn Salt

FOR THE TOPPING
Fresh spinach leaves
Ricotta; cut or sliced up
1 pn Nutmeg
Salt and ground black pepper

Combine the yeast, sugar, lukewarm water and 35g (1 1/2oz) flour in a large
bowl with your hands. Let it proof for 10 minutes and add the remaining
flour, salt, olive oil and water and mix well with a wooden spoon. Turn out
onto a floured work surface and knead for 710 minutes, until smooth and
elastic. The dough should feel moist to the touch.

The dough can be made with an electric mixer, mix for 57 minutes, or a
food processor for about 1 minute. Place the dough in an oiled bowl and
tutn to coat with oil. Cover with cling film and let it rise in a warm
place for 1 1/22 hours until doubled in size.

For the topping use fresh spinach leaves, cut or sliced up ricotta, a pinch of nutmeg
and salt and ground black pepper.

Converted by MC_Buster.

Per serving: 377 Calories (kcal); 41g Total Fat; (95% calories from fat);
2g Protein; 2g Carbohydrate; 0mg Cholesterol; 1738mg Sodium Food Exchanges:
0 Grain(Starch); One half Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.