Spinach and Mushroom Pizza with Mascarpone Cheese

Add all the dough ingredients in the bread maker in the order recommended and run the "dough" cycle. Some machines have a special "pizza" setting. If yours has it, use that instead.
160 ml water
235 g strong white flour
1 tbsp olive oil
1 ½ tsp salt
1 tbsp sugar
1 tsp dry yeast
You can also make the dough by hand by adding all the dry ingredients in a bowl, mix them well, and gradually add the olive oil and water until you have a slightly sticky dough. Leave it to prove for 1 – 1 ½ hours.
In a cast iron or non-stick pan on medium heat, add 1 tablespoon olive oil. Add the mushrooms and spinach, season with salt and pepper, and cook until the liquid evaporates. Add the minced garlic halfway through if using it.
1 tbsp olive oil
250 g Forestiere mushrooms (or chestnut)
200 grams baby spinach
2 cloves garlic
Pre-heat the oven at 180 degrees Celsius (350F).
Roll the pizza dough to form two 28 cm (11-inch) pizzas and add the dough to the pizza trays.
Spread the mascarpone cheese on the dough, careful not to tear it.
175 g mascarpone cheese
Divide the spinach and mushroom mixture into two and spread evenly on the pizzas.
Add the mozzarella, spreading it evenly on each pizza.
150 g mozzarella mini balls, cut in half (or shredded mozzarella)
Sprinkle the pizzas with fine slices of red onion.
1 medium red onion
Bake for 25-30 minutes or until the base is crisp and the mozzarella is melted and slightly golden.