Spinach and avocado pizza

Recipe from: 7/26/1990 12:00:00 AM
Ingredients 20
Servings 6
Time

Ingredients

  • DOUGH
  • 240
    g
    cake flour
  • pinch salt
  • 5
    ml
    instant yeast
  • 15
    ml
    oil
  • 125
    ml
    lukewarm water
  • TOPPING
  • 15
    ml
    oil
  • 1
    onion sliced
  • 2
    tomatoes, skinned and diced
  • 15
    ml
    tomato paste
  • salt
  • pepper
  • 100
    g
    rashers bacon, cut into strips and crisply fried
  • 50
    g
    mozzarella cheese, diced
  • 4
    small spinach leaves, stalks removed
  • 20
    ml
    olive oil
  • 1
    avocado, skinned, stoned and sliced
  • 25
    g
    pecan nuts
  • dried thyme
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a baking sheet with margarine. Sift the cake flour, salt and instant yeast together. Add the oil and just enough lukewarm water to form a stiff dough. Knead until smooth and elastic. Cover with clingwrap and a cloth and leave in a warm place to rise to double its size. Punch down and shape into a circle about 1 cm thick. Place on the baking sheet to prove. Heat the oil in a pan and sauté the onion until soft. Add the tomatoes and simmer until a purée is formed. Add the tomato paste and season to taste with salt and pepper. Spread over the pizza dough. Sprinkle with the bacon and cheese and bake for 24 minutes until the pizza base is just done but not browned. Place the spinach leaves on top and sprinkle with a little of the olive oil. Bake for another 10 minutes. Arrange the avocado and pecan nuts on top, sprinkle with the remaining olive oil and bake for another 10 minutes or until the pizza crust is golden brown and baked through. Serves 6.
 

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