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1
Making the base: Dissolve the honey and yeast in the warm water.
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2
Put both types of flour into a mixing machine with the olive oil and salt, water.
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3
Add the yeast mixture and mix together for 2-3 minutes using the dough hook.
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4
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.
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5
If mixing by hand, mix together to form a smooth dough, and knead for 5 minutes.
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6
Transfer the mixture to a clean bowl, cover with cling film and leave the dough somewhere warm, to rise for about an hour.
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7
The mixture should double in volume.
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8
While the dough is rising prepare the topping.
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9
The topping: Season and fry the Mushrooms and onion in the olive oil, on a medium heat.
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10
Add the garlic, cinnamon and allspice and cook for for 3-4 minutes until lightly coloured and stir every so often.
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11
Cook out till the mushrooms turn to a nut brown colour.
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12
Remove the mushrooms to allow them to cool and finely chop them.
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13
Add the cloves of chopped garlic to the same pan and lightly cook.
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14
Add the tomatoes to the same pan and turn down the heat.
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15
Continue cooking for 3-4 minutes and stir every so often.
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16
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.
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17
Add the pine nuts and mint and leave to cool.
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18
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.
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19
Divide the mixture into 12 pieces and shape them with your thumb and fingers into little rounds.
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20
Pre-heat the oven to 200 degrees C/390 degrees F/gas mark 6.
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21
The base: Roll out the pieces to circles about 8-10 cm and put them on to lightly oiled baking trays.
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22
The topping: Spoon the mixture on thinly in the centre, leaving about 1cm boarder around the edge.
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23
Cook for 6-7 minutes and eat immediately.
