White pizza with winter vegetables

• 100 g squash
• 150 g button mushrooms
• 30 g fresh spinach
• 100 ml soy cream
• 5 g garlic
• 1 pinch salt
• 1 pinch pepper
• 1 teaspoon olive oil
• Water
• 110 ml warm water
• 1 tablespoon olive oil
• 1 teaspoon cane sugar
• 1 teaspoon dried baker's yeast
• 1 teaspoon salt
• 270 g flour

#airfryer #thermocooker #healthy #entertaining

1. On your i-Companion XL bowl, pour the water, olive oil, cane sugar and yeast into the mixer bowl with the kneading/crushing blade attached. Lock the lid with the cap and set the appliance to speed 1 at 40°C for 10 minutes. 2. Add the flour and salt, lock the lid without the cap and then set the mixer to speed 4 for 5 minutes until you have a smooth and even dough. 3. Leave to rest for 1 hour in the mixer bowl. 4. Brush the squash under running water to remove soil without damaging the skin. Cut the squash in half and remove the seeds. Cut it into strips. 5. Pour 700 ml of water into the mixer bowl and place the squash pieces in the steam basket. Lock the lid with the cap and set it to P2 Steam mode for 5 minutes. 6. Check it is cooked by using the tip of a knife. 7. Cut off the earthy part of the mushroom stems. Wash, dry and cut them into strips. 8. Wash the spinach then dry it. 9. Peel and chop the garlic. Mix the cream with the garlic, salt and pepper. 10. Shape the pizza bases by hand, place them on a floured pizza pan, spread the cream on the bases, add a little spinach, the squash slices, and mushrooms. Season and add a drizzle of olive oil. If you like, you can also add slices of goat's cheese and crushed hazelnuts. 11. Cook for around 8-10 minutes at 200°C.