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Mushroom pizza

by Christina Julia

Mushroom pizza

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the dough
  • 15g/1⁄2oz active dry yeast
  • 1 teaspoon sugar
  • 250ml/9fl oz hot water
  • 350g/12oz plain flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • For the topping
  • 400g/14oz canned chopped plum tomatoes
  • 2 garlic cloves, crushed
  • 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • 2 tablespoons tomato purée
  • 200g/7oz mushrooms, chopped
  • 175g/6oz mozzarella
  • cheese, grated
  • salt and freshly ground black pepper

Instructions

  • Put the yeast and sugar in a measuring jug and mix with 4 tablespoons
    of the hot water. Leave in a warm place for 15 minutes or until frothy.
  • Mix the flour with the salt in a large bowl, and make a well in the
    centre. Add the oil, the yeast mixture and the remaining water. Using a
    wooden spoon, mix to form a dough. Turn the dough out onto a floured
    work surface, and knead for 4–5 minutes until smooth. Return the dough
    to the bowl, cover with an oiled sheet of cling film and leave to rise in a
    warm place for 30 minutes or until doubled in size.
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Remove the dough from the bowl and knead for 2 minutes. Using a
    rolling pin, roll out the dough to form an oval or circle shape, and put
    on an oiled baking tray, pushing out the edges until even. The dough
    should be no more than 8mm/1⁄4in thick, as it will rise during cooking.
  • To make the topping, put the tomatoes, garlic, dried basil and olive oil in
    a large heavy pan. Season with salt and pepper, and simmer for
    20 minutes or until the sauce has thickened. Stir in the tomato purée and
    leave to cool slightly.
  • Spread the sauce over the pizza base, leaving a border around the
    edge. Top with the mushrooms, and scatter the mozzarella evenly over
    the top. Bake in the oven for 25 minutes, and serve hot.

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