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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
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