Steps
- Preheat the oven to 400°F / 200°C with a baking sheet inside. Heat 1 teaspoon of canola oil in a large nonstick skillet over medium heat.
- Cook 2 large halved and sliced portobello mushrooms with 2 chopped garlic cloves, stirring, until softened. Add 160g of washed and thoroughly dried spinach in handfuls and cook until just wilted.
- Stir in 1 halved and thinly sliced red onion and remove from the heat.
- Mix 125g of whole-wheat spelt flour and ½ teaspoon of baking powder. Stir in 3 tablespoons of plain live-culture yogurt mixed with 3 tablespoons of water, until a soft dough forms.
- Press onto floured baking parchment into an 8in / 20cm round. Top with the vegetables, 40g of crumbled vegetarian blue cheese, and 4 broken walnut halves.
- Transfer on the parchment to the hot sheet. Bake for 12 minutes, until golden and cooked through.