Red Wine Spinach and Spinach Prosciutto Pizza

Spinach is low in calories yet packed full of nutrients, like vitamins, minerals and fibre, which are good for you. This is such a versatile vegetable. It can be eaten raw in salads or enjoyed cooked on its own or added to soups and other dishes. However, people who have kidney problems will have to be careful about eating this green, as "oxalates/草酸" in spinach may interfere with the absorption of "calcium/钙", as well as potentially crystallize. Find out more information of how to select, store, and enjoy spinach here.
The outbreak of the intestinal bacteria EHEC has now killed more than 10 people and hundreds of people falling ill in Germany. It is suspected that the outbreak is linked to contaminated salads and vegetables, but there has been no confirmation of the source. So to play it safe, I have prepared all sorts of leafy vegetables these days COOKED, even those greens on the pizza.

Red Wine Spinach (adapted from Essen und Trinken)

• 375 g Spinach, roughly cut into chunks
• 2 Shallots, finely diced
• 1 clove Garlic, pressed
• 25 g Butter
• 200 ml Red wine
• Salt and pepper to taste

1. Pinch off the spinach leaves and discard stems. Soak the leaves in the water for 30 minutes. Drain. Rinse and drain a couple more times until the water is clear. Drain and roughly cut the leaves into smaller chunks.
2. Finely chop the shallots and crush the garlic through a press. Melt the butter in a large skillet. Stir in chopped shallots and garlic over medium heat for 2-3 minutes. Pour in red wine and cook until it’s syrupy. Add in chopped spinach and cook, covered, for 2-3 minutes. Taste with salt and pepper.

Spinach Prosciutto Pizza

Fresh Tomato Pizza Sauce	Pizza
2 tsp Olive oil 1 Large onion, finely chopped 2 clove Garlic, finely chopped 1 kg Fresh tomatoes, peeled, seeded, and chopped 3 tbsp Tomato paste 1/2 tbsp Dried oregano 2 tbsp Sugar Salt and freshly ground black pepper	300 g Bread flour 1/2 tsp Salt 4 g Instant dried yeast 210 ml Water Tomato pizza sauce Mozzarella or Gruyere, grated Parmesan, grated Spinach Prosciutto Black olives Salt and freshly ground black pepper

1. Cut small x in base of each tomato. Bring a large pot of water to boil. In a large basin or container add cold water and some ice. Using a slotted spoon put a few tomatoes in the boiling water for about 20 seconds. The skin will split where the x was cut. Transfer each tomato to the prepared ice bath. After the tomato cools use fingers to pull the skin off of the tomato. Slice the tomato in quarters. Remove the seeds and chop.
2. Heat oil in large pan. Add in chopped onions and cook over medium heat for until transparent, about 5 minutes. Add garlic, tomatoes, paste, oregano, salt and pepper. Bring to a boil and simmer, stirring occasionally, until thick, about 30 minutes.
3. Stir together the flour, salt and instant yeast in the bowl of an electric mixer. Mix on low speed with the paddle attachment until the dough pulls away from the side of the bowl. Fit the mixer with the dough hook and knead the dough at the lowest speed until the dough is smooth and elastic, about 5 minutes. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down, divide into 2 balls, and allow them to relax for another 30 minutes. Heat up pizza stone in a 250C/500F oven. Form a 12 to 14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal.
5. Top pizza dough with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge. Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone. Bake until the cheese and crust are golden brown, about 10 minutes.