Pizza con funghi, spinaci, origano e caprino

Mushroom, spinach, oregano & goat’s curd pizza

The goat’s curd can be replaced if necessary with low-fat ricotta or soft goat’s cheese. Any combination of mushrooms can be used, such as shiitake, button or enoki.

Preparation time: 20 minutes

Cooking time: 26 minutes

Makes: four 25 cm (10 in) round pizzas (serves 4)

olive oil spray

200 g (7 oz) Swiss brown mushrooms, sliced

150 g (5½ oz) oyster mushrooms, sliced

2 garlic cloves, crushed

250 g (9 oz) baby English spinach leaves

1 quantity wholemeal pizza dough

2 tablespoons chopped oregano

120 g (4¼ oz) goat’s curd, broken into chunks

Preheat the oven to 230°C (450°F/Gas 8). Place two large, heavy pizza or baking trays in the oven to heat.

Heat a large non-stick frying pan over high heat and spray with the olive oil spray. Add the mushrooms and cook, stirring, for 3–4 minutes or until golden. Add the garlic and spinach and cook for another 2 minutes, or until the spinach is just wilted.

Cut the dough into four even portions and shape each into a ball. Press each ball to flatten, then use a lightly floured rolling pin to roll out each ball on a piece of non-stick baking paper to a 25 cm (10 in) round. Make a border, pressing with your fingertips 2 cm (¾ in) from the edge.

Spread the mushroom mixture evenly over the pizzas, then top with the oregano and goat’s curd.

Remove the trays from the oven one at a time to keep them as hot as possible and carefully slide one pizza (still on the baking paper) onto each tray. Bake for 10 minutes, swapping the trays around halfway through cooking, or until the bases are crisp and golden. Bake the remaining two pizzas. Serve immediately.