3 cupsbread flour
1 tablespoon powdered milk
1 teaspoons salt
2 teaspoons sugar
¾ cup lukewarm water
2 tablespoons olive oil
2 teaspoons dry
1 ½ cups ricotta cheese
1 ½ cups shredded mozzarella
2 tablespoons olive oil or garlic oil, plus extra for brushing.
1 bunch baby spinach
pinch of salt
1 cup crumbled feta cheese, optional
Mix all of the crust ingredients either by hand or using an electric mixer fitted with a dough hook. Knead for 6 minutes, place the dough in a lightly greased bowl, cover and allow to sit for 30 minutes or more.
Preheat the oven to 220C. Grease two 20cm pizza pans with olive oil.
Divide the dough in half, and press each piece into each of the pans.
Chop spinach and microwave for a few seconds or until spinach starts to wilt. Mix the ricotta and shredded cheese. Set aside.
Heat 2 tablespoons of the garlic oil in a large skillet set over high heat. Add the spinach and sprinkle with salt.
Bake the crusts for 10 minutes, then remove them from the oven. Brush them lightly with olive oil or garlic oil. Spread the ricotta topping evenly over the crusts.
Sprinkle on the feta, then divide the spinach evenly between the two pizzas. Return the pizzas to the oven, and bake them until the the crust is crisp and the feta is a bit browned, about 10 to 12 minutes. Serve warm.