Field Mushroom and Truffle Pizza
Serves 12-16 Ready in 1.5 hours, including rising time
Quick pizza base
1 tsp sugar
¾ cup warm water
1 tbsp + 1½ tsp active yeast
500g plain flour
1 tsp salt
¼ cup extra virgin olive oil
¾ cup water
Topping
120g crème fraîche or
pizza sauce
1 small white onion, thinly sliced 4 large field or flat
mushrooms, sliced 250g fresh mozzarella handful fresh herbs (thyme/
parsley/chives) 20-30g fresh truffle (we used
Burgundy truffle)
Preheat the oven to 225ºC fan bake.
Base: Place the sugar and warm water in a small bowl and stir to dissolve. Sprinkle over the yeast and leave in a warm place for 5 minutes. Sift the flour and salt into a large bowl and make a well in the centre. Tip in the frothy yeast mix, add the olive oil and most of the ¾ cup water. Mix well until all the dry ingredients are incorporated, adding a little more water if needed until you have a firm dough. Knead for 1 minute. Cover and leave in a warm place or on a sunny bench. After 30 minutes, punch down the dough and let it rise again. Divide the dough into 4 even portions and roll out thinly into a rough pizza shape. Transfer to waxed paper.
Topping: Spread the crème fraîche evenly over each base. Scatter the onion over the base. Add the mushrooms, break pieces of mozzarella off and arrange evenly over the bases. Sprinkle with fresh herbs. Use a micro plane to shave the fresh truffle onto each pizza. Season with salt and pepper. Leave in a warm place for the dough to rise for 15 minutes.
Cook on a pizza stone or hot oven tray for 8-10 minutes, or until crispy around the edges. Shave over a little more truffle to serve.