Mushroom pizzettas

October 14, 2008 (Last Updated: January 11, 2019)
Mushroom pizzettas recipe

Mushroom pizzettas

Serves: 6 – 8
Cooking Time: 1 hr 10 mins

Ingredients

  • Pizza dough

  • 100g pancetta
  • 500g flour
  • 350ml lukewarm water
  • 5ml (1 tsp) sugar
  • 10g dried yeast
  • Topping

  • a clove of garlic, peeled
  • a sprig of fresh thyme, leaves picked
  • a pinch of salt
  • extra virgin olive oil, to taste
  • 2 handfuls of wild mushrooms, wiped and thinly sliced
  • 250g Taleggio cheese, thinly sliced
  • freshly ground black pepper, to taste
  • a few handfuls of rocket, washed and dried
  • juice of 1 lemon

Instructions

1

For the dough, chop the pancetta in a food processor. Add the flour and pulse until everything is evenly mixed together. Add the water, sugar and yeast (in that order) and leave for 10 – 15 minutes until the yeast starts to foam.

2

Pulse again to mix, then cover the hole on top of the food processor with plastic wrap and leave the dough to prove until doubled in size, about 20 – 30 minutes.

3

Preheat the oven to 220°C.

4

Bash the garlic, thyme and salt in a pestle and mortar or Flavour Shaker™. Add a few tablespoons of olive oil and gently mix.

5

Pulse the proved dough gently to break it up a little. Scoop out onto a clean floured work surface. Knead gently for a few seconds, then cut into 6 small lumps, or one big one, and roll out into circles.

6

Brush the pizzettas with the flavoured oil, scatter with the mushrooms and lay the cheese slices on top. Drizzle with a little more oil, sprinkle with a twist of pepper and bake in the oven until puffed up and cooked through, about 15 – 20 minutes.

7

Toss the rocket in a little olive oil and lemon juice, and scatter on top before serving.

Notes

To drink: Neil Ellis Stellenbosch Cabernet Sauvignon- Merlot 2005 has hints of cedar wood and blackberries, just right for pizza.

 

 

Send this to a friend