Spinach and pine nut pinsa romana

Portion size: Makes enough to top 2 pinsa bases
Hands-on time 15 min (plus making the pizza base), oven time 6-8 min
Difficulty: easy

Vegetarian

Recipe by: Louise Pickford

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Looking for vegetarian pizza topping ideas? How about this restaurant-level vegetarian combination of spinach, pine nuts and fontina cheese? We’ve used a pinsa romana (roman-style) pizza base.

Alternatively, how about this this vegetarian pinsa romana pizza with beetroot, goat’s cheese and crème fraîche?

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Ingredients

2 tbsp olive oil
1 small onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp chopped fresh thyme
250g spinach leaves, washed
2 pinsa romana bases
125g fontina cheese or mozzarella, thinly sliced
2 tbsp pine nuts
2 tbsp grated parmesan or vegetarian alternative

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Method

Heat the oil in a frying pan and fry the onion, garlic and thyme with some salt and pepper over a low-medium heat for 10 minutes until well softened. Add the spinach, stir and cook for 1-2 minutes or until just wilted. Remove from the heat and leave to cool (see Make Ahead).
Heat the oven to 230°C/210°C fan/gas 8. Divide the spinach mixture between the 2 bases, then top with the fontina/mozzarella, pine nuts and parmesan. Cook for 6-8 minutes until the toppings are melted and golden.