New toppings for a classic pizza! I used a slightly spicier tomato sauce by adding a pinch of chilli pepper flakes to our usual recipe at the start, so it became imbued with a lovely warmth. The sauce went straight on the base, then sliced and sauteed field mushrooms and finally cubed goat feta - the sharpest we can find in Australia. After 15 minutes, we threw on a handful of spinach for the final five minutes' baking in order to gently wilt it and bring out the earthy flavour. A quick season and it was ready for devouring.
|Maybe a little bit more than a handful of spinach...|