Make pizza night a little healthier by swapping your usual takeaway favourite for this tasty goat’s cheese and spinach pizza.
- 2tbsp olive oil
- 2 small onions, peeled and thinly sliced
- 175g (6oz) baby spinach leaves
- 290g packet pizza base mix (twin pack)
- 100g (4oz) firm goat's cheese, crumbled
- 2tbsp pine nuts
- 50g (2oz) sunblush tomatoes, drained and halved
Heat 1tbsp of the olive oil and fry the sliced onions for 8-10 mins until softened but not browned. Allow to cool.
Put the spinach in a colander set over a pan of simmering water. Cover and steam for 3-4 mins until just wilted. Allow to cool.
Preheat the oven to 220°C (425°F, gas mark 7). Make up the pizza base mixes according to packet instructions. Knead on a lightly floured surface for 5 mins until smooth.
Roll out the dough to a 33cm (13in) circle and place on a lightly greased baking sheet. Leave in a warm place for 10 mins.
Top the pizza base with the fried onions, spinach and crumbled cheese. Scatter over the pine nuts and tomatoes then drizzle over the rest of the olive oil. Bake in the oven for 20-25 mins until golden.
<strong>We’ve used this recipe in our credit crunch meal planner. <a href="/recipes/454040/Credit-crunch-meal-planner--Week-two-meals">Click here</a> to go back to week two of the planner.</strong><br><br>If you're not a fan of goat's cheese, try the salty, tangy flavour of feta instead.