How to make
Dissolve the yeast in half of the slightly warmed water with the sugar. Wait 5 minutes for it to activate.
During this time, sift the flour and pour the remaining water to it - also slightly warmed, the olive oil and salt and the activated yeast.
Knead a smooth and non-sticky dough, by sprinkling a little flour on the kitchen counter as you finish kneading. Leave it for 1 hour in a warm room to rise.
Prepare the stuffing by chopping the leek and stewing it over moderate heat in olive oil. As soon as it is soft, add the spinach (if the leaves are large, cut them, if they are small, leave them whole) and sprinkle with a little salt.
The amount is voluminous, but it will drop quickly. Add very little water, if necessary to make it stew faster. Cook, by stirring, for about two minutes, or until the spinach softens and remove from heat.
Roll out the risen dough into a thin crust and give it your desired rectangular or round shape. This amount can make two large thin pizzas or more smaller pizzas.
Spread the tomato puree and spread the spinach topping on top. Cut the cheese into thin circles and arrange them on top and finish off with oregano.
Bake in an oven preheated to 390°F (200°C) for about 10-15 minutes.
Serve the spinach and goat cheese pizza warm.
Enjoy your meal!
