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Miso and Three Mushroom Spelt Pizza

Miso and Three Mushroom Spelt Pizza

1 hr 50 mins total time

30 mins active time

Medium

Makes 2 pizzas

Ingredients


Measurements:

For the spelt pizza dough:

  • 1⅔ cups (8¾ oz) white or wholegrain spelt flour
  • 1 tsp instant dried yeast
  • ½ tsp superfine sugar
  • ½ tsp flaky sea salt
  • ½ cup (4 fl oz) warm water
  • 2 tsp extra-virgin olive oil

For the miso dressing:

  • ⅓ cup (2¾ fl oz) olive oil
  • 1 tbsp pure maple syrup
  • 1 tbsp white miso paste
  • 1½ tbsp rice vinegar
  • 1cm piece (¼ oz) fresh ginger

    peeled, grated

For the topping:

  • 2 tsp olive oil
  • 4 green onions

    thinly sliced

  • 5¼ oz baby bella mushrooms

    sliced

  • 3½ oz fresh shiitake mushroom

    sliced

  • 1¾ oz enoki mushroom

    trimmed and separated

To serve:

  • Baby spinach leaves
  • Cilantro leaves
  • Freshly ground black pepper

Instructions

  • 1To make the spelt dough, put the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.)
  • 2Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
  • 3Turn the dough out onto a lightly floured surface and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into two, 7 oz pieces.
  • 4To make the miso dressing, whisk all the ingredients together until well combined.
  • 5To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
  • 6Roll out each piece of pizza dough to form a 9 ½-inch round and place each on a 11 ¾-inch square piece of parchment paper.
  • 7Prick the crusts with a fork or pizza docker.
  • 8Spread 1 teaspoon of oil over each pizza crust. Spread 1½ tablespoons of the miso dressing over each crust.
  • 9Divide the toppings evenly among the crusts.
  • 10Select the THIN crust setting.
  • 11Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
  • 12Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 6-7 minutes or until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
  • 13Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
  • 14Repeat with the remaining pizzas.
  • 15Top with spinach leaves and cilantro. Spoon over the remaining miso dressing and season with pepper. Slice and serve.