Pizza with a Minted Tahini Sauce

Ingredients: Crust:

• 2 1/2 to 3c. white spelt flour
• 1T each active dry yeast and olive oil
• 1tsp sugar
• 1c. warm water

Middle Eastern Topping:

• 13 button mushrooms, washed, dried, quartered
• 3/4c. pine nuts
• 1T ground cumin
• 1/2tsp ground cayenne pepper
• 1tsp each ground coriander, cinnamon, and sea salt
• 2T each fresh chopped mint and fresh chopped coriander
• 1T lemon juice
• 1tsp dried mint

Minted Tahini Sauce:

• 1/4c. tahini
• 3T lemon juice
• 1tsp each sea salt and maple syrup
• 2T fresh, finely chopped mint
• water to thin, as desired

Directions:
Mix sugar, water, and yeast. Let sit 10 minutes. Add olive oil. Start adding 2 1/2c. flour, adding the other 1/2c. if needed. Knead dough on floured surface until it's no longer sticky. Form into ball, place in oiled bowl, and cover. Let sit in warm place for an hour. Knead dough a little one more time, and divide into two balls. Let rise uncovered 45 minutes. Make topping by processing pine nuts in food processor until crumbly. Remove and add mushrooms. Process to same consistency as pine nuts, and add to bowl with pine nuts. Add dried spices to this mixture. Quickly sauté this in a pan with olive oil until spices are fragrant. Stir in fresh herbs with lemon. Preheat oven to 400 degrees. Press dough onto greased sheet, and cover with Middle Eastern spread. Top with tomato slices. Bake 15 minutes. Whisk all tahini sauce ingredients and swirl over pizza just before serving.