Bringing together two of the classic Canadian pizza toppings, smoked meat and mushroom, this recipe relies on a whole wheat dough left to ferment slowly in the fridge. The long, cold ferment gives the crust both deeper flavour and a light crispness.
Knead the whole wheat flour, fresh yeast, salt, olive oil and lukewarm water into a smooth dough.
Place the dough in an oiled bowl, cover it and leave it to ferment in the fridge for at least 12 hours; this long rest deepens the flavour of the crust.
Let the dough come to room temperature and roll it into a thin round, spread with tomato sauce, scatter over the sliced mushroom and smoked meat, then finish with mozzarella.
Bake in an oven preheated to 240°C until the edges turn deep golden.
After taking the dough out of the fridge, let it come to room temperature before baking, or the centre will stay doughy. You can freeze portions of the dough before fermenting and thaw them whenever you like. Allergens: contains wheat (gluten), milk and dairy.
The long fermentation also has the side benefit of making the dough easier to digest. If you are short on time you can shorten the ferment to 3 hours, though the crust will lose some of its deep flavour.
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