This vegetarian pizza is super-quick to make because the base is yeast free. Packed with spinach, walnuts, mushrooms and blue cheese, it’s super-tasty too!
Ingredients
- 1 tsp rapeseed oil large
- 3 flat mushrooms , halved and sliced
- 2 garlic cloves , chopped
- 160g spinach , thoroughly dried after washing
- 1 red onion , halved and thinly sliced
- 40g Colston Bassett , crumbled
- 4 walnut halves , broken
For the base
- 125g wholewheat spelt flour
- ½ tsp baking powder
- 3 tbsp bio yogurt mixed with 3 tbsp water
Method
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Heat oven to 200C/180C fan/gas 6 and place a baking sheet inside to get hot.
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Heat the oil in a large non-stick frying pan and cook the mushrooms and garlic, stirring frequently, until softened.
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Add the spinach, a handful at a time, and cook until just wilted but not soggy.
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Add the onion and stir it through, then turn off the heat.
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For the base, tip the flour and baking powder into a bowl, and stir in the yogurt mixture with the blade of a cutlery knife to make a ball of soft dough.
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Dust a sheet of baking parchment with flour, put the dough on top and press with floured hands to make a flat 20cm round.
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Top with the spinach mixture, scatter over the cheese and walnuts, then bake on the hot baking sheet for 12 mins or until the dough is cooked through and golden.