Mushroom and Truffle Pizza

Mains

Oct 23

Written By Amanda Maiorano

Makes 4 medium pizzas | Vegetarian

Ingredients

Dough

600g 00 flour

400ml water

15g salt

1 tsp honey

6g yeast

Topping

2 tbsp olive oil

600g Champignon mushrooms

2 garlic cloves, minced

1/2 tsp salt

1/4 tsp cracked black pepper

30g parsley, finely chopped

2 tbsp lemon juice

500g fresh Mozzarella cheese

50g truffle sauce

1 tsp dried chilli flakes

Method:

Step 1: Place yeast, honey and water in a medium bowl and whisk to combine. Stand for 6-8 minutes or until frothy. Meanwhile, place flour and salt in a large bowl and stir. Next, pour the water and yeast mixture into the flour and mix until just combined, about 1 minute. Transfer dough to a lightly floured surface and knead for 10 minutes. Cover with a clean tea towel and allow it to rest for 45 minutes.

Step 2: Lightly knead and shape the dough into four equal portions and place them in a lightly oiled container. Cover with plastic wrap and place in the refrigerator for up to 24 hours.

step 3: Meanwhile, heat a non-stick pan with olive oil. Once hot, add the mushrooms and minced garlic and cook, untouched, for 3-4 minutes. Next, season with salt and pepper, a sprinkle of chopped parsley and lemon juice. Continue cooking for another 3 minutes, or until lightly golden.

Step 4: Preheat the pizza oven to approximately 450°C. Transfer each dough ball to a lightly dusted pizza tray and gently adjust the dough to cover the tray. Place 1/4 of the mozzarella cheese on top, followed by 1/4 of the mushrooms and 1/4 of the truffle sauce, then sprinkle over the chilli flakes.

Step 5: Slide pizza into the oven and cook for 1.5-2 minutes, rotating every 20 seconds, or until golden. Once cooked, top with extra parsley, then slice and serve. Repeat for the remaining pizzas.