Cook the spinach and fully squeeze out the water. Add them in a blender with ½ cup of the water (you can reuse the spinach water or clean water, but it's important to control the water quantity) and blend until it's a smooth cream.

In a large bowl, add the flour, the yeast, salt, garlic powder, and sugar, then add the spinach cream and the remaining ½ cup of water.

Mix well (use a dough hook if you use a stand mixer) for a few minutes, then cover the bowl and set it aside to rise in a warm place for a couple of hours or until doubled in size.

After the rising time, preheat the oven to 430°F / 220°C.

Oil the surface of a baking sheet, then pour over the spinach dough. It's going to be soft and sticky, so drizzle some olive oil over the surface and press it down with your fingers to get a triangle shape.

With a knife or scissors, cut slits every couple of inches, then shape them with your hands into points.

Spread the creme fraiche all over and add a few dollops of pesto. Cover with grated cheese.

Add the halved cherry tomatoes and mushrooms as ornaments, then bake in the preheated over for 15-20 minutes in the middle-lower rack.

When ready, let it cool slightly, and decorate with cut out cheese stars before serving.