Ep 7 - Mushroom 7 Rocket Pizza
EP 7 Colin Sheppard (Red Team)
Mushroom 7 Rocket Pizza
Makes 2 x 35cm pizza
½ teaspoon salt
½ teaspoon sugar
4 grams dry yeast
500 grams 00 flour
2 tablespoons olive oil
150 grams mozzarella cheese, grated
150 grams goat’s cheese, crumbled
4 Swiss brown mushrooms
1 x 410 gram can tomatoes, pureed in food processor
2 cups rocket
zest of ½ lemon
salt and pepper to taste
- Preheat oven to 200C.
- Place 100 ml warm water, yeast and sugar in a bowl and stir to combine. Set aside to bubble.
- Place the flour and salt in the bowl of a mixer fitted with a dough hook and stir to combine. Add the yeast mixture, 1 tablespoon olive oil and about another 500 ml warm water and mix until a smooth dough is formed. Cover the bowl and place in a warm spot until doubled in size, about 45 minutes. Knock dough down, divide into 2 balls. Place on a floured tray, cover and allow to rise in a warm place for 20 minutes.
- Meanwhile, place mushrooms on an oven tray, drizzle with 2 teaspoons olive oil and place in the oven to cook until tender, about 8 minutes. Remove from oven, roughly chop and set aside.
- Increase the oven to 240C. Roll out dough and place on pizza trays. Spread the bases with pureed tomato. Sprinkle with mozzarella cheese, top with mushroom and sprinkle with goat’s cheese. Place in the oven until bases are crisp, about 6 minutes. Remove from oven and top with rocket which has been dressed with 2 teaspoons olive oil and lemon zest. Season with salt and pepper and serve.