Woodman's Pizza

This is a savoury pizza, with a sweet touch and plenty of flavour.

Preparation Time:
Cooking Time:
Yield: 2 servings

I've never got to the bottom of the origins of this pizza. Pizza Express does something similar (supposedly from a medieval recipe) and I've had variations of it elsewhere as well. Sometimes the spinach is omitted and capers are added, it's really a matter of taste.


  • 200g strong white flour
  • 115mL water (~115g)
  • 15mL olive oil (~13.7g)
  • 4g easy bake yeast
  • 2g salt
  • 15g tomato purée (double concentrated)
  • 8g fresh basil
  • 25g sultanas
  • 100g red onions
  • 50g baby spinach
  • 20g pine kernels
  • 10g sliced black olives, drained


  1. Preheat oven too 210°C (410°F)
  2. Combine the flour, water, yeast, olive oil and salt to form a dough and kneed for a few minutes.
  3. Chop the onions to you liking (I suggest into rings or diced).
  4. Roll the dough into a pizza shape, this recipe makes a thin pizza with a diameter of 30cm (12").
  5. With the back of a spoon, smooth the tomato purée across the pizza base, leaving some uncovered for the crust.
  6. Sprinkle herbs and raisins on top followed by the baby spinach.
  7. Places onions on top, then olives and pine kernels.
  8. Give a light spray or drizzle of olive oil.
  9. Ideally allow to sit for 30 minutes, but this is not crucial.
  10. Bake for 12 to 20 minutes at 210°C (410°F).

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (281g)
Energy 828kJ 2331kJ
Energy 198kcal 557kcal
Fat 5.7g 16.2g
  of which saturates 0.74g 2.1g
Carbohydrates 29.9g 84.1g
  of which sugars 5.1g 14.3g
Fibre 3.2g 8.9g
Protein 6g 16.9g
Sodium 159mg 447mg
  as salt 0.4g 1.1g
Fruit/veg portions 0.57 1.6

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.