Playing field pizza

Name: Playing field pizza
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 pck (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf); 1/2 can(s) (425 ml each) Pizza tomatoes; 2 Onions; 400 g young spinach; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 6 yellow and red cherry tomatoes; 3 TABLESPOONS Fresh goat cheese (45 % fat); 9 Disc/s (each 15 g) Kasseler cold cuts; baking paper; 7-10 Tbsp Piping bag

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1 pck (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf)
1/2 can(s) (425 ml each) Pizza tomatoes
2 Onions
400 g young spinach
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
6 yellow and red cherry tomatoes
3 TABLESPOONS Fresh goat cheese (45 % fat)
9 Disc/s (each 15 g) Kasseler cold cuts
baking paper
7-10 Tbsp Piping bag

Directions

1
Unroll the pizza dough and place on a baking tray with baking paper. Spread tomato sauce on top and spread. Bake the dough in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 15-20 minutes. Peel and finely dice the onions. Clean, wash and sort the spinach. Heat oil in a large, wide pot, add onions and sauté. Add the spinach, let it collapse, season with salt, pepper and nutmeg.
2
Wash and halve the tomatoes. Stir cream cheese until smooth and fill into a piping bag. Take out the pizza, cover with sliced pork, spread spinach evenly on top. Spray a field of cream cheese onto the pizza. Spread 11 tomato halves on each and serve immediately. Add the remaining tomato halves.