Making it into a pizza
Spinach & sweet
Spread 2 small pizza bases with 4 tbsp
caramelised onions from a jar. Scatter
over the capers, sultanas and pine nuts.
Top with 100g goat’s cheese, then bake
in a 220C/200C fan/gas 7 oven for 10-15
mins until crisp. Top with some spinach
leaves and a drizzle of balsamic before
Start frying the onions in the oil in
a non-stick frying pan – you’ll need to
cook them for about 10 mins until they’re
very soft. Meanwhile, boil the pasta.
Stir the vinegar, sultanas, capers and
most of the pine nuts into the soft onions
with some seasoning, then cook for 1 min
more to soften the sultanas. Stir in the
spinach with a splash of pasta water.
Drain the pasta, then toss with the onion
mix – the spinach should wilt as you do.
Divide between 2 bowls, scatter with
the remaining pine nuts and serve.