* This recipe makes 1 x 25cm pizza
- Place the spinach in a large bowl. Pour over enough just-boiled water to cover and leave for a few minutes to wilt.
- Meanwhile, blitz the pine nuts, garlic and basil in a food processor until fine.
- Drain the spinach well and refresh under cold water. Squeeze it dry in a clean, double-layered j-cloth and add half to the processor with the basil purée. Blend until as smooth as possible. Add the cream cheese and blitz again to combine. Season to taste and remove.
- Rinse out the processor bowl and add the remaining spinach. Blitz until it's as fine as possible. Add the flour and whizz again to combine. While blitzing, add the oil and up to 125ml of warm water, a little at a time, until it comes together as a soft dough ball. Roll out on a floured surface to a 25cm round.
- Preheat the grill to high and set a 25cm pan on a medium heat. Place the pizza base in the pan and cook for 5 to 6 minutes, until golden underneath. Turn it over to cook for a further 1 to 2 minutes on the other side. Turn the base out, bottom side up, onto a baking sheet.
- Spread the sauce evenly on top and decorate with the toppings. This is where you can get creepy and creative! Grill for 3 to 4 minutes, until the top is golden and the pizza dough is cooked through.
Tip: Make the spinach sauce a day ahead to make this an even speedier pizza at the time of cooking. Alternatively, use a ready made basil or sun dried tomato pesto or even tomato purée instead of the spinach sauce. Make the base with gluten free flour for those who are coeliac. Any leftover pizza will make a perfect lunchbox filler.