Miso mushroom & spinach

Crispy Crust Pizza
  • By Breville
Ready Time
1 hrs 19 mins
1 hrs 5 mins (Incl. 30mins Rest)
14 mins
Serves   2 Pizzas
1 hrs 19 mins
Ready Time
1 hrs 5 mins (Incl. 30mins Rest)
14 mins
  2 Pizzas

The goodness of whole foods, and sharing simple, nutritious ideas was the inspiration for The Brown Paper Bag.

Jacqueline is passionate about helping others learn to love nutritious food, be creative and understand how it can provide their body with energy.

"Living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished."



Spelt Dough

  • ¾ cup warm water
  • 2 teaspoons dry yeast
  • 2 teaspoons coconut sugar
  • 2 teaspoons olive oil
  • 2– 2½ cups white unbleached spelt flour
  • ½ teaspoon sea salt

Miso glaze

  • ¼ cup olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon miso paste


  • 1⁄3 cup sliced green onions (shallots)
  • 2 cups sliced Swiss brown mushrooms
  • 2 cups sliced shitake mushrooms
  • 50g enoki mushrooms, trimmed and separated
  • Olive oil, to serve
  • Salt and pepper, to taste

To serve

  • Coriander leaves
  • Baby spinach leaves
  • Chilli flakes, optional



  1. Combine water, yeast, sugar and oil in a large bowl, stir until dissolved.
  2. Fold through 2 cups flour and salt until just combined, turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms add a little more flour if needed.
  3. Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size.
  4. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.

Miso glaze

Combine oil, maple syrup and paste in a small bowl and whisk until well combined.

Cooking the pizza

  1. Turn the ON/OFF switch to the ON position.
  2. Preheat Pizza oven on setting PREHEAT for 15 minutes.
  3. Divide dough into two balls. Roll out one piece of pizza dough to form a 24cm disc and place onto a large square of baking paper.
  4. Prick base with a fork or pizza docker.
  5. Spread base with 1 tablespoon miso glaze.
  6. Divide toppings evenly into two. Top base with onions, Swiss mushrooms, shitake and then enoki. Drizzle with a little olive oil and season with salt and pepper.
  7. Select THIN crust setting.
  8. Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
  9. Open lid and slide paper out carefully. Close lid and cook for 4–5 minutes or until cooked to your liking.
  10. Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
  11. Open lid carefully with oven mitt and remove pizza onto chopping board.
  12. Top with coriander, baby spinach and chilli flakes.
  13. Drizzle with a little miso glaze.
  14. Cut into wedges and serve immediately.



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Guest Sunday, 03 July 2022

from Chefs
by Appliance