Haloumi, crème fraîche and spinach pizzas

Haloumi, crème fraîche and spinach pizzas

By
From
Turquoise
Makes
10
Photographer
Lisa Cohen and William Meppem

Ingredients

Quantity Ingredient
550g spinach leaves, washed
1 shallot, finely diced
1 small garlic clove, finely diced
1/3 lemon, finely zested
1/2 teaspoon dried mint
150g haloumi, washed and finely grated
60ml creme fraiche
sea salt
freshly ground white pepper
1 quantity Turkish pizza dough
olive oil

Method

  1. Bring a large saucepan of salted water to the boil and blanch the spinach leaves in batches. Refresh in cold water, then squeeze firmly to extract as much liquid as you can.
  2. Place the spinach on a large chopping board and put the shallot, garlic, zest and mint on top. Use a very large knife to chop and mix everything together as fine as you can get it until well combined. Tip the spinach mixture into a large bowl and stir in the haloumi and crème fraîche. Season with salt and pepper.
  3. Preheat the oven to 220ºC. Knock back the dough, then tip it onto a lightly floured work surface. Divide the dough into 10 portions. Roll each portion into a round, 14 cm in diameter. Brush lightly with oil and spread with the spinach topping. Bake for 6–8 minutes (a fan-forced oven may take as little as 4–5 minutes) and serve piping hot.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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