Make the bread base first. Mix the flour, salt and yeast in a bowl with the oil. Add 100ml of warm water and mix into a soft dough, adding a little more water if it's very dry.
Turn the dough out onto a floured surface and kneed for 10 minutes until completely smooth. Put the dough into a lightly oiled bowl, cover and leave somewhere warm to rise for about 45 minutes, or until it has doubled in size.
Oil a baking sheet. Punch the dough to deflate it and roll it out on a floured surface to a 25cm square. Transfer it to the baking sheet.
Heat some oil in a frying pan and fry the mushrooms, garlic and and pine nuts on a low heat for 3 minutes. Add the spinach and cook until just wilted.
Turn the mixture onto the base in an even layer. Sprinkle with the paprika, turmeric, salt and pepper. Dot the goats' cheese over the spinach.
Bake in a preheated oven at 200 C for 20 minutes until golden.
I made this for a tapas night, and it was lovely. I didn't have the pine nuts, and I used some pizza dough I had in the freezer because I didn't have time to make the dough. I also replaced the cheese with manchego cheese. I'll definitely be making it again. - 11 Nov 2014