Takes 45 mins serves 8 Make the dough following the Neapolitan recipe up to end of Step 4. Set 200g spinach in a colander and pour over boiling water. Heat 3⁄4tbsp oil in a pan and cook 250g sliced mushrooms until starting to brown. Add 2 crushed garlic cloves and cook for 1 min. Set in the colander to drain. Preheat the oven to 230°C/gas 8 and prewarm two baking sheets. Roll out the dough on top. Mix 200g ricotta and 2tbsp milk, then spread over pizzas. Top with mushrooms, spinach and 12 sage leaves. Bake for 10 mins.