Spinach-stuffed pizza pies

Who doesn’t love pizza? We took on the challenge to develop this ‘healthy’ version that is rich in fibre and protein. The dough is also quick and easy to prepare

SERVES 4 PREP 15 mins plus 20 mins

proving COOK 30 mins EASY V

For the dough

1 tsp rapeseed oil, plus a drop for

the tins

450g wholemeal spelt flour 7g sachet fast-action dried yeast

For the filling

2 tsp rapeseed oil

2 onions (320g), halved and thinly

sliced

320g chestnut mushrooms, thinly

sliced

4 garlic cloves, finely grated

1 tsp vegetable bouillon powder 500g baby spinach

200g ricotta

2 tbsp thyme leaves 2 tbsp tomato purée mixed with

3 tbsp water

20g vegetarian Italian-style hard

cheese, finely grated a few leaves of basil, to serve

1 Heat the oven to 220C/200C fan/ gas 7 and oil two 21cm loose-based shallow sandwich tins. To make the dough, tip the flour into a bowl and stir in the yeast. Pour in the 1 tsp oil and 280ml warm water, then bring together, first with a cutlery knife, then your hands, to make a soft, pliable dough. Add 20ml more water if needed. Cut into quarters and cover with a tea towel.

2 For the filling, heat the oil in a medium pan over a medium heat and fry the onions for 5 mins until they start to colour and soften. Add the mushrooms and garlic, and continue to cook, stirring frequently, until cooked through. Stir in the bouillon powder and spinach, cook until wilted, then add the ricotta and thyme.

3 Take a piece of dough and roll it out so that it lines one of the sandwich tins with just a little bit of overhang. (Try not to add any extra flour when rolling if you can.) Spoon in half the filling, spread it out with the back of the spoon, then roll another piece of dough so that it fits snugly inside the tin. Fold over the overhang so that the filling is completely enclosed, then spread over half the tomato purže mixture and scatter with half the cheese. Repeat with the rest of the dough, filling and topping to make two pies, then put in a warm place for about 20 mins to rise. Bake for 15-20 mins until golden, then leave to cool in the tin for 5 mins before serving with a few leaves of basil scattered over. Serve one pie between two people straightaway. Leave the other pie to cool. Will then keep chilled for up to three days. Reheat in the oven at 200C/180C fan/gas 6 for about 12-15 mins.

GOOD TO KNOW healthy • calcium • folate • fibre •

vit c • 4 of 5-a-day

PER SERVING 574 kcals • fat 14g • saturates 6g •

carbs 77g • sugars 10g • fibre 16g • protein 27g • salt 0.8g