Thursday, 1 November 2012

Mushroom Pizza

Serves 4:
For the dough
Strong white flour (500g)
Salt (1 tsp)
Dry yeast (1 tsp)
Water (275 ml)
Olive oil (1 tbsp)

For the topping
Tomato sauce (2 tbsp)
Mushrooms (6 - sliced)
Black olives (10 - sliced)
Onions (2 - finely sliced)
Mozzarella Cheese (150g)

1) In a large mixing bowl, stir together the flour, salt and dried yeast. Make a well in the centre of the flour mixture. Pour most of the water into the well along with the olive oil and bring the dough together with your hands. As the flour is incorporated the dough will start to take shape. Add the remaining water if the dough feels tight or hard.
2) Turn the dough out onto a clean surface and knead until the dough is smooth and elastic.
3) Divide the dough into two equal portions, shape each portion and place on a baking tray. Allow to rest for about 15 minutes.
4) Preheat the oven to 220C.
5) Cover the surface with the tomato sauce, onion, mushrooms, olives and oregano.
6) Cook for 5 minutes. Add the cheese and cook until the base is golden-brown and the toppings are bubbling.

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