Garlicky mushroom pizza
SERVES 4 PREP+COOK TIME 35 MINS
- 10g dried porcini mushrooms
- 2 tablespoons olive oil, plus 1 tablespoon extra
- 1 clove garlic, crushed
- 240g buffalo mozzarella, sliced thinly
- 200g small button mushrooms, sliced thinly
- 2 tablespoons fresh flat-leaf parsley, coarsely chopped
1 Make pizza dough (see recipe, left).
2 Preheat oven to 240°C. Oil two rectangular oven trays or pizza trays. Place in heated oven.
3 Place porcini mushrooms in a small heatproof bowl. Cover with boiling water and stand for 10 minutes or until soft. Drain.
4 Divide dough in half. Roll each half on a floured surface into a 20cm x 30cm rectangle. Place on hot trays.
5 Brush bases with combined oil and garlic. Top with 5 cheese and both mushrooms. Season. Drizzle with the extra olive oil.
6 Bake for 15 minutes or until the bases are browned and crisp. Serve sprinkled with the chopped parsley.
Pizza dough
SERVES 4 PREP+COOK TIME 45 MINS
- 1½ cups (225g) high-grade or plain flour
- 1 tsp dried yeast
- 1 tsp caster sugar
- 1 tsp fine salt
- 1 Tbsp olive oil
- 1/2 cup (125ml) warm water
1 Combine flour, yeast, sugar, and salt in a medium bowl.
2 Make a well in the centre. Stir in oil and enough of the water to mix to a soft dough.
3 Knead dough on floured 3 until smooth and elastic.
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