Exotic Mushroom, Spinach and Ricotta Stuffed Crust Pizza

Week 40, Bake 40.

I decided to have a go at a stuffed crust... Dominos can't be the only ones who can do it ... right?

Ingredients:

• 250g of strong white bread flour
• 1/2 teaspoon of salt
• 4g of dried yeast
• 1/2 tablespoon of olive oil
• 150ml of water
• 1/2 a can of tinned cherry tomato's
• pinch of salt
• pinch of sugar
• glug of Worcester sauce
• a squirt of tomato puree
• 1 onion
• 1 clove of smoked garlic
• 1 ball of mozzarella
• Parmesan 
• spinach
• ricotta
• assorted mushrooms
• olive oil to drizzel

Method:

1. Mix the flour, salt and yeast together in a big bowl and make a well in the middle.
2. Now pour the water and oil into the well and bring the dough together, now knead it for 10-15 minutes or until it becomes elasticated. 
3. Pop back in the bowl and cover then allow it to rise for 1 hour. 
4. Meanwhile make the tomato sauce. Dice the onion. 
5. Now in a sauce pan, put the onion and some olive oil and let them soften, add the garlic and cook on a low heat.
6. Now add the tinned tomato's, salt, sugar, Worcester sauce, and tomato puree together and on a high heat reduce the sauce. 
7. Once thick enough, puree the sauce in a food processor. 
8. Pre-heat the oven to 170c.
9. Now, with the dough, punch it down and covering your hands in oil, pull it out to the size you want. 
10. Tear up the ball of mozzarella and then lay it a few centimetres in from the edges. Now roll the edges over to seal in the mozzarella and thus creating a stuffed crust. 
11.  Bake for 5 minutes. Then remove and start to assemble the toppings. 
12. Tomato sauce first, then a layer of spinach, grated Parmesan, the chopped exotic mushrooms (I used oyster and shittake) and then the ricotta. 
13. Now pop it in the oven for a further 10 minutes (or until the mushrooms are cooked). 
14. Serve straight away.