Mushroom Pizza Bake

Ingredients

• 250g large flat mushrooms
• 4 garlic cloves
• 1 small red onion
• 2 tablespoon olive oil
• 400g self-raising flour
• 320g frozen spinach, defrosted
• 1 x 400g tin plum tomatoes
• 1/2 cup grated mozzarella
• 30g fresh basil
• balsamic vinegar (optional)

Preparation

1. preheat the oven to 200°c. peel and trim the mushrooms (save the stalks for soups) and place on a 35 x 25cm flameproof baking tray with the garlic. peel and quarter the onion, break into petals and scatter onto the tray. drizzle with 1 tbsp oil and bake for 20-25 mins until soft.
2. meanwhile, mix the flour, a pinch of sea salt and 240ml cold water into a dough, then knead on a flour-dusted surface for 2 mins, adding a little extra flour if needed. carefully place the mushrooms, onion and garlic on a board. squeeze any water from the spinach, then toss in the tray juices.
3. drizzle 1 tbsp oil onto the tray and lay in the dough, pressing and pulling it to fill the corners and up the sides. drain the tomatoes (reserving the juice) and scrunch them over the dough, season, then sprinkle over the spinach, onion and mozzarella.
4. leave whole, chop or tear the mushrooms, then scatter on top, squeezing over the roasted garlic, to taste. pour a little tomato juice around the mushrooms, then place the tray over a high heat until the base starts to sizzle. bake on the highest oven shelf for 15 mins or until golden and crisp. pick over the basil leaves, drizzle with balsamic.