White Pizza with Farmer’s Cheese and Spinach
A creamy, tomato-free pizza with farmer’s cheese, mozzarella, and fresh spinach. Nutmeg enhances the rich, dairy-filled filling.
- Time
- 45 min
- Serving
- 725 kcal
- Ingredients
- ≈ $2.29
- Protein
- 27 g
Ingredients
- 1 Wheat flour 110 g
- 2 Dry yeast 2 g
- 3 Salt 2 g
- 4 Cream cheesepack 140 g ≈ $1.80 44 g
- 5 Mozzarellapack 125 g ≈ $1.80 60 g
- 6 Fresh spinachpack 150 g ≈ $2.50 50 g
- 7 Garlic≈ $10.00 per kg 3 g
- 8 Nutmeg 1 g
- 9 Olive oil 6 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, and 70 ml water; let the dough rest for 25 minutes.
Preheat oven to 475 °F (245 °C).
Blend farmer’s cheese with grated garlic7, nutmeg, and half the butter.
Roll out the dough, spread the cheese mixture, and layer with mozzarella5.
Add spinach, drizzle lightly with remaining butter.
Bake 8–11 minutes until edges brown and spinach wilts.
Tips
- Why it works
- Mix the dough with as little water as possible so it doesn't stick to your hands or spread while baking. With more water, the crust turns too soft and damp.
- Substitutions
- Replace the cream cheese with 50 g of low-fat cottage cheese mixed with 10 g of flour to avoid extra moisture. Swap the spinach for 40 g of frozen, squeezing out the excess water.
- Common mistakes
- If the spinach hasn't wilted and is still bright green, the pizza is underbaked. Check it at 8 minutes instead of waiting for 11.
- Storing and reheating
- Keep in the fridge for 2 days, but it's best eaten right away. Reheat in the oven at 180 °C for 5 minutes under foil so the cheese doesn't burn.
- Serve with
- Serve with a simple cucumber salad with vinegar or a piece of hard cheese to balance the spinach's acidity.
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