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Turkish Pizza with Spinach, Pomegranate and Feta

cook 30 mins
  • 2 x 150 g (5 oz) packs pizza base mix
  • 1 tablespoon olive oil, plus extra for greasing
  • 2 garlic cloves, sliced
  • 250 g (8 oz) baby spinach leaves
  • 125 g (4 oz) feta cheese
  • 50 g (2 oz) pomegranate seeds
  • salt and pepper
  • Mix the pizza base according to the pack instructions and knead for 3 minutes. Divide the dough into 4 pieces, roll out each piece into an oval shape and place on a lightly greased baking sheet. Leave to rise for 5–10 minutes.
  • Meanwhile, heat the oil in a frying pan, add the garlic and cook for a couple of seconds. Add the spinach and cook for 3 minutes until wilted. Season well and squeeze away any excess water.
  • Arrange the spinach on the pizza bases, leaving a 1.5 cm (3/4 inch) border. Fold in the long edges of the pizza and twist the ends. Sprinkle over the feta and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until the pizza is crisp and cooked through. Scatter over the pomegranate seeds before serving.
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