Rainbow Spinach Pizzas

- 30ml / 1fl oz Warm water
- 75g / 2.65oz Baby spinach
- 1/2 tsp Coconut sugar
- 2 tsp Active dried yeast granules
- 500g / 17.64oz Pizza flour (type 00)
- 2 tbsp Olive oil
- 1 tsp Sea salt
- 125ml / 4.23fl oz Passata/strained tomatoes or tomato purée/paste
- 1 diced Yellow bell pepper
- 1 diced Orange bell pepper
- 1 diced Green bell pepper
- 1 diced Red onion
- 200g / 7.05oz halved Cherry tomatoes
- 1 tsp Dried Italian herbs

1. Preheat the oven to 200°C (400°F).
2. In a blender, combine 30ml warm water and 75g baby spinach, blend until finely chopped.
3. Pour spinach mixture into a bowl, add 1/2 tsp coconut sugar and 2 tsp dried yeast, whisk briefly and let sit for a few minutes.
4. Add 500g pizza flour, 2 tbsp olive oil, and 1 tsp sea salt. Combine with a spoon, then with hands to form dough. Cover with a towel and let rise in a warm place for 30-60 minutes.
5. Knead dough, divide in half, and roll out two thin pizza bases.
6. Spread 125ml passata over each base, top with diced yellow, orange, green bell peppers, diced red onion, halved cherry tomatoes, and 1 tsp dried Italian herbs.
7. Bake in preheated oven for 25-30 minutes. Serve hot, cut into slices.