3½ cups wholemeal self-raising flour
125g fresh ricotta cheese
1½ cups of skim milk
2 cup of baby English spinach, roughly chopped
2 x Roma tomatoes cut into 1cm thick round
200g goats cheese or ricotta, mozzarella or Parmesan cheese
1 cup basil leaves, ripped
Extra virgin olive oil for drizzling
Pre-heat the oven to 160-180C depending on your oven.
In a large mixing bowl, combine flour, ricotta and milk. Mix until dough is soft and formed.
Place the dough on a floured board and knead for 5 minutes until smooth and elastic. Allow to stand for 1 hour, wrapped in a clean tea towel.
Divide the dough into two and using a floured rolling pin roll to ½-1sm thick.
Place on a non-stick baking tray and drizzle with a little olive oil.
Place ½ to 1 cup of the spinach on each pizza followed with slices of tomatoes and sprinkled with 50-100g of crumbled goats cheese, on each pizza.
Cook in the oven for 15 – 30 minutes or until golden brown on top.