1 batch pizza dough* (1/2 lbs) (gluten-free, if desired)
7 oz spinach (200 g) fresh or frozen
3 garlic cloves
salt, pepper to taste
2/3 cup dairy-free cream cheese* (150 g)
3/4 cup dairy-free cheese (75 g) shredded
1 tbsp olive oil
5 oz mushrooms (150 g)
salt to taste
2 tbsp pine nuts
Heat your oven to 400°F (200°C).Ricotta/ Crème fraîche
Roll out your pizza dough with a rolling pin. Place the pizza dough onto a baking sheet lined with parchment paper. (You can also use a pizza pan or pizza stone).
If using frozen spinach, simply thaw and squeeze the liquid.
If using fresh spinach, bring salted water to a boil in a pot. Add spinach and cook for 1-2 minutes until it starts to wilt. Then squeeze the spinach well and chop roughly.
Heat up a little oil in a small pan and roast garlic for 30 seconds while stirring. Then add the cream cheese along with the spinach. Season with salt and pepper to taste and stir to combine.
Spread the spinach cream mixture over your pizza dough followed by vegan cheese.
Bake the pizza for about 10-15 minutes until cheese is melted.
In the meantime, fry mushrooms in a pan with some oil for 6-8 minutes until golden browned. Add a little salt to taste.
Toast pine nuts in another pan without adding any oil.
When your pizza is done top with mushrooms and pine nuts if using.Enjoy!