Be Inspired!

This pizza is a real winner, and can be tweaked to accommodate whatever you’ve got in your fridge or pantry.

From Lola Berry's "Inspiring Ingredients" Out September 2010!

Ingredients
6 spelt pizza bases (or follow recipe)

Topping
2 punnets sliced Swiss brown mushrooms (small size)
small bunch Italian parsley leaves, roughly chopped
2 cloves garlic, peeled and diced (optional)
350g grated mozzarella
90g pine nuts, roasted
180g feta
a good glug of extra virgin olive oil
sea salt and freshly ground pepper

Spelt base
2 cups wholemeal spelt flower
¼ cup extra virgin olive oil
Salt and pepper
½ cup water (add water until you get right consistency)

Method
Starting with the base, sprinkle a layer of spelt flour on the board. Then place 2 cups of spelt flour in a bowl. Make a little well in the middle of the flour and add the olive oil and some of the water. Start folding the remaining liquids into the flour; soon it will start to form dough. Add the salt, pepper and mixed goodies (sun-dried tomatoes, olives and/or herbs). Knead it until you have a nice doughy consistency. Let the base sit while preparing the topping ingredients. When you’re ready, get your dough, roll on the board with the aid of a rolling pin. Remember: you’ll need to keep dusting your chopping board to keep the mixture from sticking. Roll out the dough until you’ve got the shape and thickness you desire.

Place base on a pizza tray or onto a grill rack (the grill rack will give you a crunchier base). Cook your base for 5 – 10 minutes by itself before you add any toppings; this allows for extra flavour and crunch! A drizzle of extra virgin olive oil on the base prevents it from drying out and sticking to the tray. To make the topping, put mushrooms in a bowl with the garlic, Italian parsley, sea salt and olive oil to moisten. Toss well to combine. Evenly distribute mozzarella on the base of the pizzas. Scatter one layer of the mushroom mix over the pizza base, and then crumble feta over the top. Drizzle with oil.

Preheat the oven to 200C. Bake for 10 – 15 minutes or until golden. Serve hot with a scatter of pine nuts. The pine nuts are cooked separately as they can easily burn. To roast, simply put on bake paper and place in the oven for approximately 5 minutes. Keep an eye out!
To finish, add one more drizzle of extra virgin olive oil and a tiny pinch of salt and pepper. Serve with a handful of rocket (optional).
GF – Use gluten-free flour
DF – Remove feta