High-protein pizza with tomato, anchovies and goat’s cheese
Love pizza? Get a slice of nutritionist Zoe Bingley-Pullin’s wholemeal pizza with tomato, anchovies and goat’s cheese recipe.
This week in the Get Nourished kitchen, nutritionist Zoe Bingley-Pullin whips up her take on a takeaway fave – pizza.
Made with a high-protein wholemeal base and topped with tangy roma tomatoes, salty anchovies and creamy goat’s cheese, this healthier version is sure to become your new Friday night go-to.
With endless options to change it up, this recipe is perfect for a casual yet sophisticated meal, offering a satisfying and nutritious option for pizza lovers.
Zoe Bingley-Pullin’s wholemeal pizza with tomato, anchovies and goat’s cheese
Makes: 2 medium or 4 small pizzas
Ingredients
For the base
- 3½ cups wholemeal self-raising flour
- 125g fresh ricotta cheese
- 1½ cups of skim milk
For the toppings
- ¼ cup anchovies, drained
- 2 cups of baby English spinach, roughly chopped
- 2 x Roma tomatoes cut into 1cm thick rounds
- 200g goat’s cheese or ricotta, mozzarella or Parmesan cheese
- extra virgin olive oil for drizzling
Method
Step 1.
Pre-heat the oven to 200C.
Sift the flour, tipping the husks back into the mixture.
Rub the ricotta cheese into the mixture, resembling breadcrumbs.
Slowly add the skim milk until dough is soft and formed.
Step 2.
Place the dough on a floured board and knead for 5 minutes until smooth and elastic.
Allow to stand for 1 hour, wrapped in a clean tea towel.
Step 3.
Divide the dough into two and using a floured rolling pin roll to ½-1sm thick.
Place on a non-stick baking tray.
Step 4.
Place ¼-½ cup spinach on each pizza followed with slices of tomatoes and anchovies.
Sprinkled with 50-100g of crumbled goat’s cheese.
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