Method
Preheat the oven to 180℃. Combine the ingredients for the base in a large mixing bowl, kneading until fully mixed. If the mixture is too wet, add a bit more flour. The dough should be sticky, but shouldn’t adhere to the sides of the mixing bowl. Form a ball out of the dough and divide it in two. Form each half into a ball. Sprinkle your work surface with a bit of flour and roll the dough out into an oval form. Transfer the base to a baking sheet and bake in the preheated oven for five minutes. Meanwhile, make the topping by combining the feta, garlic and sun-dried tomatoes in a food processor, blitzing until creamy. Spread the topping on to each of the pizza bases. Slice the shiitake mushrooms, chicory and green onion into small pieces. Divide the ingredients across the two unbaked pizzettas and bake them for an additional 30 minutes in the oven. Keep an eye on their progress to make sure they don’t burn. Remove from the oven and sprinkle with the lemon juice and olive oil. Delicious!