Stonebaked Thin Mushroom & Spinach

What is it?

Mushrooms and spinach sit on a thin stonebaked base with mozzarella, built for oven cooking from frozen. The crust is crisp and lean rather than thick or doughy, so the toppings stay front and centre. In the stonebaked range, it's the main vegetarian option, with the same thin base used across the line but a simpler topping mix than the meat-led versions. Expect a dryer bite than a deep-pan pizza, with the base doing less of the heavy lifting and the vegetables coming through more clearly. It cooks quickly from frozen, usually in about 12 to 15 minutes, and works best on a preheated baking tray so the underside gets properly crisp rather than staying soft.