- 1 tsp honey
- 1 tsp (3g) dried yeast
- 100 ml warm water
- 100 g Plain flour
- 100 g Wholewheat flour
- 1 tsp salt
- 1 tbsp olive oil
- 2 tbsp olive oil
- 250 g Cooked and Chopped Mushrooms.
- 1 red onion, peeled and finely chopped
- Salt and freshly ground black pepper
- 2 cloves of garlic, peeled and crushed
- 3 tsp ground cinnamon
- 3 tsp ground allspice
- 3 tomatoes, finely chopped
- 2 tbsp pine nuts
- 1 tbsp chopped mint
Making the base:
- Dissolve the honey and yeast in the warm water.
- Put both types of flour into a mixing machine with the olive oil and salt, water.
- Add the yeast mixture and mix together for 2-3 minutes using the dough hook. You may need to stop the machine if it’s a large bowl and scrape the
sides to make sure all the ingredients are mixed.
- If mixing by hand, mix together to form a smooth dough, and knead for 5 minutes.
- Transfer the mixture to a clean bowl, cover with cling film and leave the dough somewhere warm, to rise for about an hour. The mixture should double in volume.
- While the dough is rising prepare the topping.
- Season and fry the Mushrooms and onion in the olive oil, on a medium heat.
- Add the garlic, cinnamon and allspice and cook for for 3-4 minutes until lightly coloured and stir every so often.
- Cook out till the mushrooms turn to a nut brown color
- Remove the mushrooms to allow them to cool and finely chop them.
- Add the cloves of chopped garlic to the same pan and lightly cook
- Add the tomatoes to the same pan and turn down the heat. Continue cooking for 3-4 minutes and stir every so often.
- Put the chopped mushrooms back into the mixture, which now should be fairly dry, if not leave it on the heat for another minute or so.
- Add the pine nuts and mint and leave to cool.
- Transfer the dough on to a lightly floured surface, and with the heel of your hands knock the air out of the dough so it returns to its original size.
- Divide the mixture into 12 pieces and shape them with your thumb and fingers into little rounds.
- Pre-heat the oven to 200ºC/390ºF/gas mark 6.
Roll out the pieces to circles about 8-10 cm and put them on to lightly oiled baking trays.
Spoon the mixture on thinly in the center, leaving about 1cm boarder around the edge. Cook for 6-7 minutes and eat immediately.