The absolute perfect Sunday night meal.
Serves 6
Ingredients
Pizza Dough
300g strong white bread flour
1 1/2 tsp fast action yeast
1 tsp salt
1 tsp sugar
1 1/2 tbsp olive oil
180ml water + extra if needed
Semolina and flour for rolling
Toppings
450g chestnut mushrooms
1 small red onion
2 cloves garlic
1 tbsp olive oil
4 tbsp basil pesto
200g BioCheese Pizza Shred
Method
Place the flour in a large bowl and add the yeast to one side and the salt and sugar to the other. Mix everything together and make a well in the centre, add the olive oil and water. Stir together to form a rough dough; add a drop more water if it seems dry.
Turn the dough out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. It should be a little sticky at first but become smooth as you knead.
Place the dough in a lightly oiled bowl, cover, and set aside to rise for an hour or two until doubled in size. Alternatively, you can place the bowl in the fridge for up to a couple of days.
While the dough is rising prepare your toppings. Wash and slice the mushrooms, peel and finely chop the onion, peel and crush the garlic.
Heat the olive oil in a large frying pan, add the onion and saute for about 5 minutes until softened. Add the mushrooms and garlic and cook for about 10 minutes until the mushrooms have softened and all the juices have evaporated. Season with salt and pepper and set aside to cool.
Preheat the oven to 245°C. Divide the dough into two pieces and roll into balls. Line two baking sheets with baking parchment and sprinkle with semolina. Dust a worksurface with flour and semolina.
Roll each ball of dough out into a circle about 25cm wide and place each one on one of the prepared baking trays.
Spread the pesto over the dough, top with the mushrooms. Sprinkle over the BioCheese Pizza Shred. Bake the pizzas for about 20 minutes until golden brown, crispy round the edges and cooked through.
Enjoy!