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Spinach, Sundried Tomatoes and Le Migneron de Charlevoix Pizza
4 portions
Ingredients
- Pizza dough (homemade or store-bought)
- 30 ml (2 tbsp.) olive oil
- 250 ml (1 cup) fresh spinach, stemmed and coarsely chopped
- 125 ml (1/2 cup) sundried tomatoes, finely sliced
- 180 ml (3/4 cup) Le Migneron de Charlevoix, grated
- Freshly ground pepper to taste
Thin crust pizza dough
- 250 ml (1 cup) flour
- 125 ml (1/2 cup) warm water
- 1/2 package of yeast
- 15 ml (1 tbsp.) honey
- 30 ml (2 tbsp.) olive oil
- 2 ml (1/2 tsp.) salt
Preparation
- Preheat oven to 450˚F (230˚C).
- Flour the work surface and roll out pizza dough to form a 30 cm (12 in.) circle. Do not form a thick edge.
- Place the dough on a baking sheet covered with parchment paper or directly on a pizza stone.
- Brush the entire surface of the dough with olive oil.
- Sprinkle 125 ml (1/2 cup) of grated Le Migneron de Charlevoix.
- Distribute spinach and sundried tomatoes over cheese to about 1.5 cm (1/2 in) from the edge.
- Add the remaining cheese and freshly ground pepper.
- Cook the pizza 12 minutes or until crust is golden and cheese has melted.
- Serve hot or cold.
Thin crust pizza dough
- Dissolve yeast in water with honey. Let rest for 8 minutes.
- In a separate bowl, combine the flour and salt.
- Add the yeast mixture to the flour mixture and mix well with a large spoon.
- Form a ball of dough and place it in a bowl, cover and let it stand until it doubles in size.
- Place dough on a floured surface and knead for 2 minutes.
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You can use this cheese for this recipe
Accompaniments
These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.