* 200g fresh young leaf spinach
* 500g pack bread -mix
* 6 rounded tbsp tomato sauce , passata or pasta sauce from a jar
* 6 artichoke hearts from a can, jar or the deli counter
* 4 rounded tbsp crème fraîche
* 4 thin slices ham , cut in half
* 100g grated emmental or gruyère
Serves 4 – 6
Prep 25 mins
Cook 25 – 30 mins
Freeze both cooked and uncooked
- Heat oven to 200C/fan 180C/gas 6. Wash the spinach, place in a colander in the sink, then pour over a kettleful of boiling water, to wilt the leaves. Drain well, pressing out as much water as possible, then roughly chop.
- Make up the bread mix following pack instructions, then divide in half. Roll out one half to a round about 35cm, then transfer to an oiled baking sheet. Thinly spread with tomato sauce to within 2cm of the edge, then season with salt and pepper. Drain and dry the artichoke hearts if they come from a can or jar, then thickly slice. Scatter over the tomato sauce with the spinach, then space about 8 dollops of crème fraîche on top, covering each with half a slice of ham. Sprinkle with grated cheese.
- Roll out the other half of the dough to the same size as the first one. Brush the edges of the dough with water and cover the round of dough and vegetables, pressing the edges to seal them. Make a slit in the centre of the dough with the point of a knife, then bake for 25-30 mins until golden and crisp. Cut into wedges and serve with a green salad.
- To prepare ahead: Make up the pizza pie and freeze, uncooked, on the baking sheet, then remove and wrap in foil when firm. To cook, return to the baking sheet and leave to defrost for 2 hrs, then cook as above. If you prefer to freeze it ready-cooked, simply defrost and reheat in the oven for 10 mins.
Experiment with flavours
This is just the thing for a relaxed weekend lunch or light supper. If you don't like artichokes, replace them with cooked, sliced mushrooms, a handful of olives or sun-dried tomatoes.
606 kcalories, protein 27g, carbohydrate 77g, fat 23 g, saturated fat 12g, fibre 8g, sugar 6g, salt 4.29 g
Recipe from Good Food magazine by