MUSHROOMS AND PINK PEPPERCORN PIZZA
Prep time 1 hour 40 mins Baking time 15-20 mins Makes 3-4 pizzas DOUGH 1kg ‘00’ flour 2 satchets instant yeast 2 tsp caster sugar 4 tbsp olive oil 650ml lukewarm water TOPPING Olive oil 2 medium-sized red onions, sliced 500g mixed mushrooms, sliced Crushed pink peppercorns 1/2 tsp dried basil 1/2 tsp dried oregano Black olives, pitted and halved, as desired Mozzarella balls, sliced Salt flakes 1 Sieve the flour into a large bowl and mix in the yeast and caster sugar. Make a well in the centre of the flour and add the liquid ingredients. Mix in the liquid, drawing the flour in from the sides of the well. Once combined, knead for 10 mins. Leave to rise until doubled in size. 2 Knead again and then divide into smaller pieces. Cover until ready to roll out. Preheat the oven to 220°C. 3 To prepare the topping, heat oil and sauté onion lightly, then sauté mushrooms. 4 Roll the dough out into discs or rectangles. Heat baking trays in the preheated oven. Remove them and then drizzle olive oil over. Place the rolled out pizza dough on the trays. Arrange all the topping ingredients over the dough. Drizzle with olive oil and bake for 15-20 mins or until golden. Slice and serve.