Put flour and 1 pinch of salt in a bowl. Heat up 1/4 litre of water. Dissolve the yeast in the water and work into a smooth dough with the dough hooks of the hand mixer. Add oil. Cover and leave to rise in a warm place for about 20 minutes.
In the meantime, for the topping, wash the spinach, sort it and drain it well. Briefly sauté in hot fat, salt, pepper and drain. Peel the vegetable onion, cut into thin rings or slice.
Clean, wash and slice the mushrooms. Cut cheese into wide strips. Knead the dough again with your hands. Roll out on a greased and floured frying pan. Spread the strained tomatoes on top.
Top with spinach, onion rings, mushrooms, bacon and cheese. Sprinkle with garlic salt, pepper and some paprika. Leave to rise again for another 15 minutes. Then bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes.
Results in about 8 pieces.