Mushroom and Spinach Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pizza dough:</li><li class="ingredients-single-item">300g strong bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp olive oil (plus extra for greasing)</li><li class="ingredients-single-item">200ml warm water</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">3 tbsp olive oil, divided</li><li class="ingredients-single-item">250g mixed mushrooms (chestnut, portobello, shiitake), sliced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 tsp dried thyme (or 1 tbsp fresh thyme leaves)</li><li class="ingredients-single-item">150g fresh spinach</li><li class="ingredients-single-item">100g tomato passata (or pizza sauce)</li><li class="ingredients-single-item">150g mozzarella cheese, grated</li><li class="ingredients-single-item">50g ricotta cheese</li><li class="ingredients-single-item">25g Parmesan cheese, grated</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">Pinch of red pepper flakes (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or heavy baking sheet</li><li class="equipment-single-item">Pizza peel or rimless baking sheet</li><li class="equipment-single-item">Large frying pan</li><li class="equipment-single-item">Dough scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pizza dough. In a large bowl, combine the flour, yeast, and salt. Make a well in the center and pour in the olive oil and warm water. Mix with a wooden spoon until the dough starts to come together, then use your hands to gather it into a rough ball.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. This develops the gluten structure that will give your pizza crust its characteristic chew. The dough should spring back when lightly pressed with your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in a clean, lightly oiled bowl and cover with a damp tea towel. Allow to rise in a warm place for 1-1.5 hours, or until doubled in size. This slow fermentation develops flavor in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare the toppings. Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add the sliced mushrooms and cook without stirring for 2-3 minutes to encourage browning. This caramelization brings out their rich, earthy flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Stir the mushrooms and continue cooking for another 3-4 minutes until golden. Add the minced garlic and thyme and cook for 1 minute until fragrant. Season with salt and pepper, then transfer to a plate to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In the same pan, add the remaining tablespoon of olive oil and the spinach. Cook just until wilted, about 1-2 minutes. Remove from heat, drain any excess liquid (this prevents a soggy pizza), and roughly chop.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place your pizza stone or heavy baking sheet in the oven and preheat to 250°C (480°F), or the highest your oven will go. The hot stone will help create a crispy bottom crust by rapidly cooking the dough when it's placed in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the dough has risen, gently punch it down to release the air. On a well-floured surface, roll or stretch it into a 30cm (12-inch) circle. Don't worry if it's not perfectly round – homemade pizza should look rustic!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the dough to a pizza peel or rimless baking sheet dusted generously with flour. Working quickly, spread the tomato passata over the dough, leaving a 2cm border around the edge for the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle two-thirds of the grated mozzarella over the sauce. Distribute the sautéed mushrooms and wilted spinach evenly over the cheese. Dot with small spoonfuls of ricotta, then sprinkle the remaining mozzarella and the grated Parmesan over everything.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully slide the pizza onto the preheated stone or baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling and beginning to brown in spots.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the pizza from the oven and let it rest for 2 minutes before slicing. This brief rest allows the cheese to set slightly so your toppings don't slide off. If desired, sprinkle with red pepper flakes for a touch of heat. Serve immediately while the crust is at its crispest and the cheese is perfectly melted.</li></ol>