Pizza dough

1. Combine lukewarm water with maple syrup and yeast. Set aside for 5-10 minutes.
2. In another bowl, combine all purpose flour, salt and olive oil. Pour the wet over the dry and bring together. 
3. Knead on a well floured surface for 5 minutes or until dough is soft to touch.
4. Divide dough into two and shape into balls. Grease two bowls and place one dough ball in each. Cover with a tea towel and allow to proof for 45mins or until doubled in size.

Skillet Masala Mariana

1. Preheat your oven to 260C/240C fan. (Keep the oven on after you've finished making this sauce!)
2. Add cumin seeds, baby plum tomatoes, curry leaves, garlic, ginger, ground turmeric, chilli powder, salt and oil into a skillet or a small baking dish. Bake for 15-20 minutes. 
3. Once the tops of the tomatoes are charred slightly, and they're soft – mash with a fork! Set aside.

Indian spiced Chickpeas

1. Combine chickpeas, ground cumin, ground coriander, chilli powder, ground cinnamon, black pepper and salt in a bowl. Set aside.

Assembly

1. Punch out the air from your dough (my favourite part). Then, on a well-floured surface roll into a rough rectangle shape. Transfer onto a well-oiled baking tray. If you need to, stretch your dough to fit your baking tray.
2. Spread half of your Skillet Masala Mariana, then layer your spinach, Indian spiced chickpeas, vegan mozzerella and onions. Bake for 10-20 minutes, rotating your pizza halfway.
3. Repeat above steps to make the second pizza!
4. Garnish with spring onions, walnuts and salad cress. Enjoy warm!