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Ingredients
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red chilies - 3, seeded and chopped
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spinach - 200g
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can tomatoes - 450g, chopped
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tomato puree - 2 tbsp
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sun-dried tomatoes in oil - 75g,
drained, chopped
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tomato oil from the jar of sun-dried
tomatoes - 4 tbsp
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onion - 1, chopped
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garlic - 3 cloves, chopped
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pizza base - 1, large
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mature Cheddar - 100g, grated
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smoked Bavarian cheese - 100g, grated
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ground black pepper and salt
Method
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Heat 2 tbsp of the tomato oil in a
pan, cook the garlic, onion and chilies for 5 minutes until they
are soft.
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Add the sun-dried tomatoes,
tomatoes, and tomato puree. Season with pepper and salt, simmer,
uncovered, stirring occasionally for 20 minutes.
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Wash the spinach and remove the
stalks, drain well and pat dry, then chop them.
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Stir the spinach into the sauce,
cook, stirring for another 8 minutes until the spinach has
wilted and no excess moisture remains, set aside.
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Preheat the oven to 220˚C. Brush
the pizza base with the remaining tomato oil, spoon over the
sauce. Sprinkle with grated cheeses and bake them for 20 minutes
until crisp and golden. Serve hot. Serves 4.
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