Name: Haloumi, spinach and tomato party pizzas
Cook time: 40 min
Total time: 40 min
Ingredients: 400 gram baby spinach leaves; 1/3 cup (40g) seeded black olives; 125 gram cherry tomatoes, halved; 2 tablespoon fresh oregano leaves; 2 clove garlic, crushed; 2 tablespoon olive oil; 70 gram haloumi cheese, grated coarsely; 70 gram fetta cheese, crumbled; 1 1/2 cup (225g) '00' flour, bread flour or plain (all-purpose) flour; 1 teaspoon (4g) dried yeast; 1 teaspoon caster (superfine) sugar; 1 teaspoon fine table salt; 1 tablespoon olive oil; 1/2 cup (125ml) warm water, approximately

Ingredients

400 gram baby spinach leaves

1/3 cup (40g) seeded black olives

125 gram cherry tomatoes, halved

2 tablespoon fresh oregano leaves

2 clove garlic, crushed

2 tablespoon olive oil

70 gram haloumi cheese, grated coarsely

70 gram fetta cheese, crumbled

1 1/2 cup (225g) '00' flour, bread flour or plain (all-purpose) flour

1 teaspoon (4g) dried yeast

1 teaspoon caster (superfine) sugar

1 teaspoon fine table salt

1 tablespoon olive oil

1/2 cup (125ml) warm water, approximately

Method

1.Make pizza dough. Combine flour, yeast, sugar and salt in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; stand in a warm place about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.

2.Meanwhile, boil, steam or microwave spinach until wilted; drain. Rinse under cold water; drain. Squeeze out excess water; chop spinach coarsely.

3.Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.

4.Divide dough in half; roll each half on floured surface into 15cm x 40cm (6-inch x 16-inch) rectangle. Place on trays.

5.Combine olives, tomato, oregano, garlic and oil in small bowl; season to taste.

6.Divide spinach between bases; sprinkle with half the cheeses. Top with olive mixture; sprinkle with remaining cheeses.

7.Bake pizzas about 15 minutes or until bases are browned and crisp. Cut each pizza into 8 slices.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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