Spinach mini pizzas
Straight-to-the-point recipe series
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Straight-to-the-point recipe series 〰️
I personally find those endless recipe blog posts overwhelming — the ones where you scroll forever just to find the ingredients. So I decided to start a series of recipes on this blog that go straight to the point.
Enjoy cooking, guys!
These mini pizzas are one of my favorite batch-cooking tricks. I make a big tray on a slower day, freeze what we don't eat, and suddenly a busy weeknight dinner is just a matter of turning on the oven.
I love making these during my cooking lessons at school — kids love shaping the dough into little rounds or funny shapes themselves, and the spinach gives this vibrant green color that adds a whimsical twist to the traditional picture of pizza.
I also find this recipe extremely useful for lunch boxes!
Ingredients
(serves 10-12 pcs)
1 handful of raw spinach
200 ml water
380 g flour
8 g salt
8 g baking powder
130 g tomato sauce
1 mozzarella
Basil leaves (optional)
Directions
Blend the raw spinach with water until smooth.
In a bowl, mix the flour, baking powder, and salt. Add the spinach water and combine into a dough.
Roll out the dough with a rolling pin and cut into mini pizza shapes.
Place on a baking sheet lined with parchment paper. Top with tomato sauce, mozzarella, or your favorite toppings.
Bake at 210°C (fan oven) for about 10 minutes.
Storage: Freeze raw for up to 4 months — bake straight from frozen in a pre-heated oven. Once cooked, keep in the fridge for up to 4 days.
