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Spinach and Goat's Cheese Pizza

Serves: 8

Takes: 40 minutes to prepare and 30 minutes to cook

Tip: Try topping with a tomato sauce and roasted vegetables as a tasty alternative.



The Co-operative Loved by us' sough dough bread mix  500g
Butter (Netherend Farm)  25g
Large Onions, thinly slices 3
Caster Sugar 2 tsp
Kit's Kitchen apple and onion chutney  1 tbsp
Spinach (Mudwalls)  200g
Firm Goats cheese  150g
Black pepper  
Rocket 60g



Make up the sourdough mix according to pack instructions, then roll out the dough into an oval shape roughly 26 x 36cm, place on a large baking sheet lined with baking parchment and prick the surface with a fork. Cover with a damp cloth and leave to rise for 15 minutes. Preheat the oven to 220C/ Gas 6. Bake the pizza base for 15 minutes then remove from the oven.


Meanwhile heat the butter in a frying pan and gently cook the onions for about 5 minutes until soft, sprinkle over the sugar and continue to cook for about 10 minutes until the onions begin to caramelise. Remove from the heat and add the apple and onion chutney and mix well.


To cook the spinach place in a saucepan with a couple of spoonfuls of water and heat gently until wilted, remove from the heat and drain well, squeezing out any excess moisture.


To assemble the pizza. Spread the caramelized onions over the base then top with the wilted spinach, crumbled goats cheese and a sprinkling of black pepper. Return the pizza to the oven for 15 minutes or until the cheese has started to melt and the base is crisp.


To serve top with rocket and cut into squares.


Mudwalls have a high reputation for producing beautiful seasonal produce all year round, which you will find in the Mudwalls section of the store.

Download the Recipe