|Dry yeast||1 Teaspoon|
|Warm water||1⁄2 Cup (8 tbs)|
|Spinach||2 Tablespoon, finley chopped|
|Flour||1 1⁄2 Cup (24 tbs)|
|Spinach||2 Cup (32 tbs), finley chopped|
|Ginger-garlic paste||1 Tablespoon|
|Mushrooms||2 Tablespoon, chopped|
|Cheese||2 Tablespoon, grated|
|Tomatoes||2 Tablespoon, freshly grated|
|Pepper powder||1⁄2 Teaspoon|
Take warn water in a large mixing bowl.
Sprinkle yeast and sugar over it and keep covered for 10-15 minutes.
Put salt, oil, chopped spinach and flour to soaked yeast, mix with fork for 2-3 minutes and knead with hands to make a smooth dough.
Cover dough with damp cloth and keep in a warm place for an hour.
Knead the dough again with a little dry flour and roll out into 30 cm round disc.
Prick with fork and put in a flat baking dish.
Bake base in a preheated oven at 220°C for 10 minutes Remove from dish and cool.
Heat 1 tsp butter.
Cook spinach and mushrooms with salt and ginger-garlic paste on high heat without covering till water dries up.
Smear butter on the pizza base, put mushroom and spinach mixture and then grated tomatoes over it.
Top with grated cheese and sprinkle pepper.
Bake in a preheated oven at 220°C for 5-10 minutes or till cheese melts.