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Mushroom & Bocconcini Pizza

  • Serves: 4
  • Cooks In: 20 minutes
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Ingredients

2 tbs olive oil
1 large garlic clove, crushed
200g button mushrooms, sliced
100g chestnut mushrooms, trimmed
100g oyster mushrooms, sliced if large
2 tbs small capers, drained
120g bocconcini cheese, torn in half
baby rocket and lemon wedges, to serve
Pizza dough
¾ cup warm water
8g sachet instant dried yeast pinch salt
½ tsp caster sugar
2 tbs olive oil
2 cups plain flour

Method

1

Make the pizza dough Combine the water, yeast, salt, sugar and oil in a jug. Stir to combine. Sift the flour into a large bowl. Add the yeast mixture and mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 8 minutes or until elastic (see tip).

2

Preheat oven to 220°C fan forced. Cut dough in half. Roll each half out to a 22cm x 34cm rectangle. Place on 2 lightly greased baking trays. Combine 1 tablespoon oil and the garlic. Brush over the pizza bases. Bake for 8 minutes. Swap trays over and bake for a further 4–5 minutes or until light golden. Remove from the oven.

3

Meanwhile, heat remaining oil in a non-stick frying pan over high heat. Add the mushrooms. Cook for 4–5 minutes or until tender. Spoon mushrooms over the pizza bases. Top with capers and bocconcini. Bake pizzas for a further 4–5 minutes or until cheese melts. Top with rocket. Season with salt and pepper. Serve with lemon wedges.

Ingredients

 2 tbs olive oil
 1 large garlic clove, crushed
 200g button mushrooms, sliced
 100g chestnut mushrooms, trimmed
 100g oyster mushrooms, sliced if large
 2 tbs small capers, drained
 120g bocconcini cheese, torn in half
 baby rocket and lemon wedges, to serve
 Pizza dough
 ¾ cup warm water
 8g sachet instant dried yeast pinch salt
 ½ tsp caster sugar
 2 tbs olive oil
 2 cups plain flour

Directions

1

Make the pizza dough Combine the water, yeast, salt, sugar and oil in a jug. Stir to combine. Sift the flour into a large bowl. Add the yeast mixture and mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 8 minutes or until elastic (see tip).

2

Preheat oven to 220°C fan forced. Cut dough in half. Roll each half out to a 22cm x 34cm rectangle. Place on 2 lightly greased baking trays. Combine 1 tablespoon oil and the garlic. Brush over the pizza bases. Bake for 8 minutes. Swap trays over and bake for a further 4–5 minutes or until light golden. Remove from the oven.

3

Meanwhile, heat remaining oil in a non-stick frying pan over high heat. Add the mushrooms. Cook for 4–5 minutes or until tender. Spoon mushrooms over the pizza bases. Top with capers and bocconcini. Bake pizzas for a further 4–5 minutes or until cheese melts. Top with rocket. Season with salt and pepper. Serve with lemon wedges.

Mushroom & Bocconcini Pizza

Tags:

 Bakes & Pastries, Lunch, Salad

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