Pizza bianca with broccoli & mushrooms

1. Place the bread mix in a mixing bowl. Whisk half the oil with 135ml warm water and add to the bowl. Mix to a firm dough and turn onto a lightly floured work surface. Knead for  10 minutes until smooth and elastic. Place in a clean oiled bowl and cover with oiled clingfilm. Leave in a warm corner of the kitchen for 45-60 minutes or until doubled in size.

2. Blanch the broccoli in a pan of boiling water for 2 minutes then drain and run under cold water to cool. Drain and pat dry with kitchen paper. Heat the remaining oil in a small pan and add the garlic. Cook very gently for 3-4 minutes until soft and tender but not browned. Set aside while preparing the base.

3. Preheat the oven to 220ºC, gas mark 7. Turn the dough out onto a floured surface and knead lightly to knock out any air. Roll out to a thin circle. Transfer to a floured baking sheet and arrange the broccoli, mushrooms, salad onions and mozzarella over the middle, leaving a border. Cover with clingfilm and leave to rest again in a warm place for 15 minutes until puffy. Drizzle over the garlic and oil and bake in the oven for 15-18 minutes until the top is golden and bubbling and the dough crisp.