Serves
4
Prep Time
60 minutes
Cooking Time
15 minutes
Ingredients
- 7g packet (2 tsp) dry yeast
- 1 cup warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cups plain flour
- 2 tablespoons olive oil
- ¼ cup Leggo’s Tomato Paste
- 6 sundried tomatoes, finely chopped
- 120g soft feta cheese
- 12 baby Roma tomatoes, halved
- 2 cups baby spinach leaves, for serving
Leggo's Tomato Paste Tub 2x140g
Method
STEP 1Combine yeast, warm water and sugar in a small bowl, cover with plastic wrap and allow to stand in a warm place for 10 minutes or until small bubbles appear on the surface.
STEP 2
In a large bowl, combine sifted flour and salt. Pour in oil and yeast mixture and stir until a dough has formed. Turn dough onto a lightly floured surface and knead for approximately 5 minutes or until dough is smooth and elastic.
STEP 3
Place dough in a large greased bowl. Cover with plastic wrap and let rise in a warm place for 40 minutes or until dough is doubled in size.
STEP 4
Meanwhile, combine Leggo’s Tomato Paste and sundried tomatoes.
STEP 5
Knead the dough again and divide into 4 balls and roll each out thinly to approximately 20cm and place onto greased baking trays. Spread each pizza with a quarter of the tomato mixture. Top with Roma tomatoes and bake in a preheated oven at 190°C for 12-15 minutes.
STEP 6
Serve each pizza topped with fetta cheese and spinach. Slice into quarters and serve immediately.
Tips
For extra flavour, add a few more sundried tomatoes with the Roma tomatoes before baking in STEP 3.