Todd Eyre
Ingredients
Method
1.Place a pizza stone on the centre rack of the oven and preheat to 250°C. Let stone heat up for 45 minutes before using.
2.Heat half the oil in a large frying pan until hot. Add half the spinach and half the radicchio and season with salt and pepper. Wilt until mixture is soft then drain in a colander. Repeat with remaining spinach and radicchio. Drain the leaves thoroughly, squeezing out as much liquid as possible, then set aside.
3.Grease a 30cm round deep-dish pizza pan with butter. Generously dust work surface with flour and roll out dough to fit pan (including sides) then carefully transfer dough to the pan. Gently press dough into pan with fingertips, pressing around the edges – the dough needs to go up to the rim. Leave pan in a warm place for 30 minutes to rest.
4.Spread pizza base with half the pizza sauce. Arrange mozzarella on sauce and evenly scatter over the spinach mixture. Sprinkle with olives and parmesan then drizzle with remaining sauce.
5.Transfer pan to pizza stone and bake for 15 minutes. Rotate pan, lower temperature to 180°C and cook for a further 12 minutes. Carefully remove pan.
6.Gently go around the inside of the pan with a small paring knife, then carefully lift out pizza with a metal spatula and place on serving plate. Scatter with goat’s cheese and parsley, drizzle with extra virgin olive oil, cut and serve.
If you want to go the extra mile for the ultimate result, use two pizza stones preheated to the hottest temperature your oven can produce (usually 250°C), one on the top rack, one on the bottom rack. Slide the pizza onto the bottom stone and cook for half the cooking time (or perhaps a little longer), then slide the pizza onto a pizza paddle and transfer it to the top stone for the remaining cooking time. This will give you a nice crisp base.
Note
