Name: Pizza with red onion, spinach, chévre and olives
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 1 kg spinach; sea salt and freshly ground black pepper; fresh chillies 573; 3 red onion sliced into rings; handful fresh thyme; 2 cloves garlic cloves, chopped; 250 g goat's milk cheese chevre; handful olives black pitted; 30-45 ml crème fraîche or sour cream; 150 g parmesan cheese grated

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Ingredients (10)

1 kg	spinach
	sea salt and freshly ground black pepper
	fresh chillies — 573
3	red onion — sliced into rings
handful	fresh thyme
2 cloves	garlic — cloves, chopped
250 g	goat's milk cheese — chevre
handful	olives — black pitted
30-45 ml	crème fraîche — or sour cream
150 g	parmesan cheese — grated

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Method:

Preheat the oven to 200°C.

Use a large flat baking sheet, especially if you’d like to slide the pizza off the tray when it’s done.

Prepare the spinach by removing the stalks and blanching the leaves quickly until just wilted. Drain well. If you like, you can use the stalks as well – blanch slightly longer, as they’re thicker.

Fry the red onions in olive oil until soft and golden brown. Stir in half the thyme, then add the garlic and fry for another minute. Lastly, stir in the spinach and season to taste.

Chop or break up the cheese into smallish chunks.

If you’ve made your own dough, roll it out quite thin and bake for about 10 minutes in the oven. Then spread the onion and spinach mixture on the bases, followed by the chévre and remaining thyme and olives. Top with crème fraîche and then sprinkle over the Parmesan cheese. Bake for another 10-15 minutes and serve immediately. Enjoy!

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