Assorted mushrooms with sage and brown butter makes a warm and delicious Funghi pizza – full of fresh and local flavours! Not to mention our cheesy Fresh Mozzarella Slices to tie it all together.
This homemade pizza is one of our favourites and we know it will be your new favourite too.
*This recipe makes fresh pizza dough, however, if you are short on time you can use pre-made pizza dough and skip to step 7 of the preparation.
*Please note, this recipe does require overnight refrigeration. Pizza dough will last refrigerated for three days.
| 200g | Fresh Mozzarella Slices |
| 2 tbsp | Grated Parmesan Tub |
| 3 tbsp | olive oil |
| 500g | assorted mushrooms, thinly sliced |
| 2 | garlic cloves |
| 1 tbsp | thyme leaves |
| 2 tbsp | butter |
| 20 | sage leaves |
| salt and pepper | |
|
Pizza Dough (makes 6)
|
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| 620g | warm water |
| 1kg | 00 flour, high protein (>12g per 100g) + extra for stretching |
| 7g | dry yeast |
| 10g | salt |
| olive oil spray |
| 1 | To make the pizza dough, place water into the bowl of a stand mixer fitted with a dough hook. Sprinkle over the yeast and a third of the flour and mix to combine. Allow to sit for 5 minutes. |
| 2 | Add remaining flour and salt and mix to combine over low speed. Increase speed to medium and knead for ten minutes. Transfer the dough to an oiled bowl, cover with cling film and set aside to prove for one hour. |
| 3 | Turn out the dough onto a floured bench and divide into six equal portions. Form into balls and place into 1L capacity containers sprayed with olive oil. Seal well and place into the refrigerator overnight. |
| 4 | Once refrigerated overnight, remove the dough balls 2 hours before cooking the pizzas. |
| 5 | Preheat pizza oven or preheat domestic oven to its maximum temperature with a pizza stone placed on the bottom rack. Place a handful of flour into a shallow bowl. Gently turn out dough ball into the flour and turn over to coat in the flour. |
| 6 | Transfer the dough onto the kitchen bench and gently press the dough in the centre to form a flat, round disc. |
| 7 | Heat a large frypan over med/ high heat. Add 2 tbsp olive oil and mushrooms and sauté for two minutes. Add garlic and thyme, season to taste with salt and pepper and sauté for a further five minutes. |
| 8 | Melt butter in a small frypan. Add sage leaves when the butter begins to foam. Continue to cook until the butter turns nut brown and the sage leaves become crisp. Keep warm. |
| 9 | Pick up the dough, allowing gravity to stretch the dough, turning to stretch it out evenly, ensuring the edges remain airy and a little thicker. Continue to stretch until a 30cm disc is formed. |
| 10 | Drizzle pizza with 1 tbsp olive oil, avoiding the edges. Sprinkle with parmesan, top with the mushroom mix and evenly distribute the mozzarella slices. |
| 11 | Cook the pizza. Drizzle with brown butter and scatter over the sage leaves. |
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