Prep: 10 minutes
Cook: 30 minutes
2 tbsp olive oil, plus extra for greasing
2 large onions, finely sliced
few drops of balsamic vinegar
1 tsp sugar
400g spinach, shredded
4 x 20cm flatbreads
3 juicy plum tomatoes, quartered
125g feta cheese, diced
12-16 black olives, stoned
4 tbsp pine nuts
½-1 tsp harissa paste
100g 0%-fat Greek yoghurt
few sprigs of mint, finely chopped
sea salt crystals
Preheat the oven to 200°C/gas mark 6.
Heat the olive oil in a large frying pan set over a medium heat. Add the onions and cook, stirring occasionally, for 10 minutes or until tender and golden brown. Add the balsamic vinegar and sugar and cook for 3-4 minutes. Season to taste with salt.
Meanwhile, cook the spinach with 1 tbsp water in a large covered saucepan over a medium heat for about 2 minutes, shaking occasionally, until the leaves wilt and turn bright green. Drain well in a colander, pressing down with a saucer to extract all the liquid, and keep warm.
Heat the flatbreads on an oiled griddle pan for 3-4 minutes each side. Remove and place them on baking trays. Spread the spinach and cooked onions on top of the flatbreads.
Add the tomatoes, feta and olives. Sprinkle the pine nuts over the top.
Cook in the preheated oven for 5-7 minutes until hot and crisp, the tomatoes are tender and the pine nuts are golden brown.
Meanwhile, swirl the harissa into the yoghurt.
Serve the pizzas topped with a spoonful or two of harissa yoghurt and sprinkled with mint.
Extracted from The Hot Sauce Cookbook by Heather Thomas (Ebury Press, approx €12).