This is a great anytime snack. Don’t be afraid to try a variety of toppings: minced meats, dried fruits fresh herbs.
Sift the flour into a large mixing bowl and add salt. Dissolve the sugar and yeast in the warm water, set aside to froth. In another small bowl, whisk together the yoghurt and olive oil.
Pour the bubbling yeast into the flour with the yoghurt mix. Knead for about 10 minutes until the dough is smooth and silky. Lightly oil the ball of dough and put it into a bowl. Cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size.
To make pizza
Preheat oven to 220C.
Heat the oil in frying pan and cook the onion over gentle heat for 3-4 minutes or until soft. Add the garlic, spinach and cook for another 4 minutes, until mix is very dry.
Knead the dough on a floured work surface. Divide into two balls. Roll each of these into ovals and place on a lightly oiled baking tray. Brush with olive oil, divide all the spinach mix between the two pizzas and top with feta. Cook for 3-4 minutes; scatter the pine nuts on top and cook for another 4 minutes until the dough is firm and lightly coloured.
Drizzle with pomegranate molasses and season with salt, black pepper, zaatar (optional) and a squeeze of lemon over the top.
Dough (Makes 2 large)
310 grams Divella 00 flour
1/2 teaspoon Salt
3/4 teaspoon sugar
1 tablespoon dried yeast
50 millilitres warm water
150 grams greek yoghurt
3 tablespoons extra virgin olive oil
2 tablespoons Cooking oil
1 Red Onion finely sliced
3 Garlic Cloves crushed
400 grams spinach leaves cooked, excess moisture squeezed out, roughly chopped
2-3 tablespoons extra virgin olive oil
175 grams feta cheese crumbled
30 grams pine nuts
Salt and Pepper
za'atar herb mix optional
Italian parsley roughly chopped to garnish