Pizza Blanco- Lunch for Two

Today I cooked lunch from the pantry and fridge.
Pizza, Yes I think so?
No canned tomatoes, but I did have sour cream
Pizza Blanco...

Some garlic, chili, mushrooms, spinach and cheese
Yum
First I made my pizza dough
A really simple recipe
1 cup flour
1 tsp table salt
1 pkt dry yeast
1 tsp sugar
1 tablespoon olive oil
100 mls hand hot water
A little extra water in case the dough is too dry

Dissolve the sugar in the water
Add oil and yeast
Stir and leave for the yeast to work
It will froth up
Takes about 5 minutes

Meanwhile put the flour and the salt in the food processor
Whiz to aerate
Add the yeast mixture
Whiz again
Watch the dough come into a ball and leave the sides of the bowl

You may need to add a little more water
Tablespoon at a time
Whiz for 1 minute
Let rest for 5 minutes
Onto the bench and knead using the stretch and roll method

Turn into a ball and leave to rise in an oiled bowl
Cover with a tea towel or some plastic wrap
When it has doubled in size

Turn onto floured bench
Knead again for a minute or two
Roll out into a small disc
Leave on the bench lightly covered for another 5 minutes, for it to relax
This makes it easier to roll out

Heat the oven to 220C
Line your lightly greased Pizza tin
Prepare your toppings

70 gms Sour cream
Pinch chili flakes
2 cloves garlic peeled and chopped
Sea salt and freshly ground black pepper
Mix together

About 10 mushrooms finely sliced
Big handful of spinach
50 gms grated cheddar cheese
A little grated Parmesan

Spread the dough with the sour cream mix

Pile spinach and mushrooms on top
Season with Salt and pepper

Cover with cheddar cheese and grate a little Parmesan on top

Drizzle with olive oil
It should take about 10 minutes to cook
Yum