Spinach And Ricotta Pizza

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1 pn Salt
Fresh spinach leaves
1 1/2 ts Active dry yeast
55 ml water; Lukewarm (2 fl oz)
3 tb olive oil
110 ml Water; (4 fl oz)
Salt and ground black pepper
3/4 ts Salt
180 g Plain flour; (6 oz)
1 pn Nutmeg
Ricotta; sliced

Original recipe makes 1



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 7-10 minutes, until smooth and elastic. The dough should feel moist to the touch. The dough can be made with an electric mixer, mix for 5-7 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 1/2-2 hours until doubled in size. For the topping use fresh spinach leaves, sliced ricotta, a pinch of nutmeg and salt and ground black pepper. 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); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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