A thin wholemeal base is topped with oven-roasted kumara slices, crumbled feta and fresh spinach. One of the most classic pizza combinations found in New Zealand cafés, it is sliced and served at parties.
Mix the wholemeal flour, yeast, salt, 1 tablespoon of olive oil and 1 cup of warm water, knead for 8 minutes until smooth, then cover and let it prove for 20 minutes.
Toss the thinly sliced kumara with the remaining olive oil and roast in an oven preheated to 220°C for 12 minutes until soft.
Roll the proved dough into a thin base and scatter the grated mozzarella, spinach and roasted kumara slices over it.
Bake in an oven preheated to 220°C for 13 minutes until the edges turn golden, then scatter the crumbled feta on top as soon as it comes out and slice.
Pre-roast the kumara before it goes on the base; raw slices won't soften in the pizza's short bake time. Scatter the feta on last, since adding it too early dries it out. Allergens: contains gluten (flour) and milk (feta).
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