Pizza night

Make them smile with these cheesy wheels of wonder

PIZZA DOUGH

SERVES 4

INGREDIENTS

1½ cups (225g) ‘00’, high-grade or plain flour 1 tsp dried yeast

1 tsp caster sugar

1 tsp fine salt

1 Tbsp olive oil

About ½ cup (125ml) warm water 1 Combine flour, yeast, sugar and salt in a medium bowl. Make a well and stir in oil and enough of the water to mix to a soft dough. Knead on a floured surface for about 10 minutes or until smooth and elastic. Place in a large oiled bowl, cover and stand in a warm place for about 1 hour or until doubled in size. Knead until smooth.

GARLICKY MUSHROOM PIZZA

SERVES 4

INGREDIENTS

10g dried sliced porcini mushrooms (available online and from specialty food stores) 1 quantity pizza dough (see recipe left)

3 Tbsp olive oil

1 clove garlic, crushed

240g buffalo mozzarella, sliced thinly

200g small button mushrooms, sliced thinly 2 Tbsp coarsely chopped flat-leaf parsley

1 Preheat oven to 240°C. Oil 2 rectangular oven trays or pizza trays and place in heated oven.

2 Place porcini mushrooms in a small heatproof bowl, cover with boiling water and stand for about 10 minutes or until soft; drain (see tip). 3 Meanwhile, divide dough in half and roll each piece on a floured surface into a 20cm x 30cm rectangle. Place on heated trays.

4 Mix 2 Tbsp oil with the garlic and brush onto bases. Top with cheese and both mushrooms. Season and drizzle with remaining oil.

5 Bake for about 15 minutes or until bases are browned and crisp. Serve sprinkled with chopped parsley.

> TIP Reserve the porcini soaking liquid to use in a risotto, pasta sauce or soup.