Simply Nutritious Delicious was inspired by our shared love of food and our desire to feed our families healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Pizza with Caramelised Onions, Goats Cheese, Spinach & Quails Eggs
This pizza is on another level to your regular Margherita. Vegetarian – perfect for a meat free Monday! You can cheat with the dough – the best shop bought pizza dough we have found is by Northern Dough but always good to make your own.
Prep: 15 minutes
Cooking: 20 minutes
Total: 35 minutes
Difficulty: easy or more effort depending on whether you’re making your own dough and tomato sauce!
Pizza dough (see below if you’re making your own)
1 red onion sliced⠀
1 tbsp balsamic vinegar⠀
Dusting of flour⠀
100g spinach wilted & drained⠀
150g goats cheese⠀
4 tbsp tomato purée, or homemade tomato sauce (see below)⠀
6 Quails Eggs – we love Clarence Court
Chop one onion, 2 garlic cloves and sweat for a couple of minutes in a pan. Add 400g passata, a splash of red wine, a tsp brown sugar. Season & simmer.
650g Italian 00 flour (strong white flour)⠀
7g sachet of easy-blend yeast⠀
2 tsp salt⠀
25ml olive oil⠀
50ml warm milk⠀
325ml warm water⠀
Add your onion slices to a pan with some olive oil, sweat for 5 mins before adding the balsamic vinegar. Reduce the heat & continue to cook for 15 mins until golden and sweet.⠀
Roll out the dough on floured baking parchment.⠀
Spread over the tomato sauce. Top with the onions & some torn goats cheese.⠀
Put in a hot oven or Aga for 10 mins (or even better a pizza oven for 2 mins but we don’t have one of those yet!)
Lay on the spinach & crack three Quails Eggs onto each pizza & return to the oven for 1 minute or until the eggs are just set but the yolk runny.⠀
To make your own dough:-
Mix the flour, yeast & salt together in a large mixing bowl & stir in the olive oil & milk. Gradually add the water, mixing well to form a soft dough.⠀
Turn the dough out onto a floured board & knead for five mins until smooth and elastic.⠀
Transfer to a bowl, cover with cling film and leave to rise for about 1½ hours, until doubled in size.⠀
Knock back then knead again until smooth. Roll into a ball & set aside for 30 minutes until it rises again.⠀
Divide the dough into six balls & roll each out onto a lightly floured work surface until 20cm/8in in diameter.⠀