45ml (3tbsp) green olive, coriander and lemon tapenade
175g (6oz) goats cheese, crumbled
Pine nuts for topping
Kmix kitchen machine
Sift the flour and salt into the bowl and add the yeast, 150ml (1/4pt) warm water and 15ml (1tbsp) of the olive oil. Fit dough hook and knead on speed min for 1 minute, until a soft dough forms. Continue blending on speed 2 for 2 minutes, until well kneaded.
Remove the bowl and store in a warm place. Cover with lightly oiled clear-film and leave for about 1-2 hours, until well risen and doubled in size. Lightly oil a baking sheet.
Meanwhile heat the remaining oil in a pan and cook the onions for 5-10 minutes, until softened. Stir in the garlic. Remove from the heat and set aside. Rinse spinach and cook in a large pan for 2-4 minutes, stirring occasionally, until wilted. Drain thoroughly and then stir in nutmeg.
Preheat oven to 200°C, 400°F, Gas Mark 6. Fit bowl and add herbs and peppers. Fit the dough hook and knead on speed 2 for 2 minutes, until well combined. Turn the dough out onto a lightly floured surface and roll out to 30 x 23cm (12 x 9in) rectangle. Place on the baking sheet.
Spread over the tapenade, top with onions, spinach leaves, goats cheese and pine nuts. Bake for 25-30 minutes, until golden and cheese is melted. Serve immediately.