As usual, I changed the recipe a bit, mainly because the other bloggers/bakes were discussing how good it is with spinach. And I have to say it is really-really good with spinach.
I made the
However, I changed the filling.
250 g ricotta
50 g grated cheese mix (emmental, pecorino, stagionati and mozzarella)
15-20 pcs of young spinach (chopped)
200 g bacon (diced)
3 small eggs
100 g corn
Mix all ingredients together and fill the pizza dough. I baked it around 45 minutes in a preheated oven of 190 degrees (375 Fahrenheit).
For the exact recipe check out Emily's post at Capital Region Dining or Raelynn's post at The Place They Call Home.
I also made the perfect spinach cream soup. The recipe was adapted from this Hungarian blog.
200 g young spinach (washed and chopped)
1 medium onion (peeled and chopped)
2 cloves of garlic (peeled and chopped)
4 dkg butter
1 tablespoon olive oil
1 tablespoon all purpose flour
6 dl chicken soup extract (2 bouillon or stock cubes in 6 dl water)
1 dl heavy cream
grated cheese mix
Put butter and olive oil in a pan and heat them up until butter is melted. Add the onion and the garlic and frizzle them. Add spinach and frizzle until the leaves are withering. Add the flour and frizzle for a couple of minutes. Then pour the chicken soup extract and heat the soup until boiling. With a mixer or food processor finely mix the soup until all small spinach leaves are completely gone. Put the soup back on the heat and add the cheese and the heavy cream, boil for 2-3 minutes. The soup is ready.
Serve the soup with diced mozzarella. Delicious.