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Ingredients
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strong white flour - 450g
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active dried yeast - ½ tsp
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salt - 1 tsp
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a pinch of granulated sugar
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olive oil - 2 tbsp
For the tomato sauce
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can tomatoes - 450g, chopped
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malt vinegar - 2 tsp
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garlic - 2 cloves, chopped
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passata - 150ml
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dried oregano - 1 tsp
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bay leaf - 1
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ground black pepper and salt
For the topping
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mixed mushrooms (button, flat,
chestnut) - 400g, sliced
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Ricotta cheese - 275g
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Fontina cheese - 250g, sliced
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garlic - 2 cloves, chopped
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fresh oregano - 3 tbsp, chopped
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olive oil - 2 tbsp
Method
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First, make the pizza dough. Place
300ml warm water in a bowl, add the yeast and sugar, leave for
10 minutes until frothy.
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Sift the flour and salt in a bowl,
make a well in the center, pour the yeast mixture and the olive
oil. Mix to make a smooth dough.
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Knead the dough on a lightly
floured surface until smooth, springy and elastic. Place it in
the bowl, cover and leave to rise for 90 minutes.
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Now, make the tomato sauce. Place
all the ingredients into the pan, cover and bring to the boil.
Lower the heat and simmer for 20 minutes, stirring occasionally,
until the sauce is thick and the liquid are reduced.
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Then, make the topping. Heat the
oil in a pan, cook the mushrooms and garlic, season with pepper
and salt. Cook for 5-6 minutes until the mushrooms are tender
and golden. Set aside.
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Preheat the oven to 220˚C. Brush
four baking sheets with oil. Knead the dough for few minutes,
divide them into four equal pieces. Roll out each piece to a
round and place on the baking sheets.
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Spread the tomato sauce over the
dough, brush the edge with a little of oil, add the mushrooms,
oregano, cheeses, pepper and salt. Bake them for 20 minutes
until golden brown and crisp. Serves 4.
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