Wholemeal skillet pizza with mozzarella, mushrooms and rocket

Ingredients

For 1 serving

• Whole wheat flour80 g
• Active dry yeast2 g
• Tomato passata60 g
• Light mozzarella90 g
• Button mushrooms80 g
• Arugula20 g
• Extra virgin olive oil1 teaspoon
• Dried oreganoto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. In a bowl mix the wholemeal flour with the dried yeast, add just under a glass of lukewarm water a little at a time and finally a pinch of salt; knead for 5 minutes, until smooth and soft.
2. Shape into a ball, cover with cling film and leave to rise somewhere warm for 1 hour, until almost doubled.
3. Towards the end of the rise clean the button mushrooms with a damp cloth and slice thinly; dice the light mozzarella and blot it with kitchen paper; wash and dry the rocket.
4. Stretch the dough by hand into a disc the size of the non-stick pan. Lay it in the cold pan, cover and cook over medium heat for 5 minutes, until the base is golden and comes away.
5. Flip the base and top it with the tomato passata, a pinch of salt, the oregano, mushrooms and mozzarella.
6. Cover and cook for another 6–7 minutes over medium-low heat, until the mozzarella has melted and the base is crisp. Finish with the rocket and a drizzle of raw extra virgin olive oil.