A surplus of Masa Harina (that’s about to reach its used by date) and a mild hangover equated to one thing on Sunday morning- pizza for breakfast. Fret not my sweets, this one is light and bursting with fresh flavours. Well, what did you except?
The base is simple, quick and crisp. The toppings simple, fresh and light. Yet it still has the ability to turn you from groggy sad face to sated smiley face.
The tomatoes lie on a bed on just wilted spinach, which itself is mottled with handfuls of fresh herbs, loads of them. Fragrant and delicate. There is nothing over-powering to this dish- its clean and bright, and thus is the required effect when you suffering from a touch of Sunday morning wine head.
(Serves 2, Vegan, Gluten free)
- 100g Masa Harina
- 120ml Water
- 1/2 teaspoon of Nigella Seeds
- 1/2 teaspoon of Sea Salt
- 2 large Tomatoes, sliced
- 3 handfuls of Spinach
- 1/2 Red Onion, sliced
- generous handful of fresh Herbs (i went with Marjoram, Sage, Oregano, Basil)
- tablespoon of Seeds, toasted
- tablespoon of Nutritional Yeast (optional)
- 2 cloves of Garlic, minced
- 2 tablespoons of Olive Oil
- Heat the oven to 180c, line a pizza tray with baking parchment and sprinkle over a wee bit of masa harina
- Mix the first 4 ingredients in a large bowl, use your hands to create the dough
- Turn out onto the parchment and lay a large piece of cling film on top
- Use a rolling pin to get the dough as thin as you can/ to the size of your tray, lay onto your tray and carefully remove the film
- Now this bits optional but its damn good- combine the garlic and oil in a small cup and drizzle 1/2 of the oil onto the crust
- Bake for 5 minutes
- Arrange the spinach onto the base, scatter the herbs, arrange the tomatoes
- Cover with seeds and yeast (if using) and bake for a further 10 minutes, or until the edges have crisped up