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1
Blend all dry dough ingredients in a mixer with dough hook.
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2
Blend all liquid ingredients with the yeast and let stand 5 minutes.
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3
Add wet to dry ingredients, and mix with dough hook approx 5 minutes until dough is smooth and springy.
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4
Place dough in covered greased bowl, and let rest 1 hour until doubled in size.
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5
Heat oven and pizza stone to 450 to 500 degrees F.
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6
Divide dough into 4 pieces and roll each out on a floured surface.
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7
Continue rolling until size of a silver dollar, and 12 inches across.
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8
Pour a few tablespoons of olive oil into a hot frying pan.
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9
Add the mushrooms and toss briefly in the hot oil before adding the sliced garlic and the thyme.
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10
Fry until the mushrooms are cooked.
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11
Add butter and toss the mushrooms.
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12
Season with a little salt and pepper.
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13
Add the tomato sauce to the pan and stir.
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14
Cook for a few minutes, then add the spinach and stir again.
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15
Simmer away the liquid until you're left with a mixture that's not too moist.
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16
Allow mushroom mixture to cool before using.
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17
Divide the mushroom and spinach mixture evenly between the 4 pizza bases.
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18
Top with cheese and season with salt and pepper.
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19
Lift the far edge of the pizza dough to fold in half.
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20
Seal edges so none of the filling can spill out.
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21
Cook on pizza stone for 15 minutes.
