Spinach and pine nut pinsa romana

Spinach and pine nut pinsa romana
  • Serves icon Makes enough to top 2 pinsa bases
  • Time icon Hands-on time 15 min (plus making the pizza base), oven time 6-8 min

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?

Nutrition: per serving

Calories
471kcals
Fat
20.6g (7.2g saturated)
Protein
17.7g
Carbohydrates
51.4g (2.7g sugars)
Fibre
4.8g
Salt
1.3g
Calories
471kcals
Fat
20.6g (7.2g saturated)
Protein
17.7g
Carbohydrates
51.4g (2.7g sugars)
Fibre
4.8g
Salt
1.3g

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

Method

  1. 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).
  2. 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.

delicious. tips

  1. Complete to the end of step 1 up to 2 days ahead, then cover and chill until needed.

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