Living Unrefined

Deep pan pizza with fresh tomatoes, spinach and feta

4 people


Pizza dough

  • 3 cups lukewarm water
  • 25 g of yeast
  • 1 teaspoon salt
  • 100 g of graham flour
  • 200 g of Italian pizza flour
  • 200 g of wheat flour


  • 750 g fresh tomatoes
  • 200 g of fresh baby spinach
  • 2 cloves of garlic
  • 2 tablespoons olive oil
  • 125 g grated cheese 20+
  • 75 g of feta or salad cheese
  • 2 tsp oregano
  • salt and pepper
  • 100 g of arugula


Pizza dough
Pour the water into a bowl and dissolve the yeast in it. Add salt and stir in graham flour and then pizza flour into the dough. Knead wheat flour in the dough a little at a time and knead until the dough is coherent but still slightly moist.

Roll out the dough to fit the size of a refractory mold, approx. 25 x 30 cm. Put the dough in the mold lined with baking paper and allow it to rise as you prepare the filling.

Cut the tomatoes into boats. Rinse the spinach and toss it dry. Steam spinach with pressed garlic in the water that hangs by the spinach until it collapses.

Brush the pizza dough with olive oil and sprinkle the dough with grated cheese. Spread tomatoes, spinach and crumbled feta cheese over the bottom. Season with oregano, salt and pepper.

Bake the pizza in the oven at 225 degrees for approx. 20 minutes. Serve the pizza cut into smaller pieces topped with arugula.

Fruit and vegetables per person

264 g

Energy distribution per person

2960 kJ (705 kcal). Carbohydrate 111 g. Fat 19 g, of which saturated fat 7 g.