Author Type: Chef
Serves 2
Ingredients –
7g sachet instant dry yeast (or 2tbls)
1 tsp caster sugar
1/3 cup oil
2 cups plain flour, sifted
1/4 tsp salt
3 large cloves garlic, crushed
1 small red chilli
750g cup mushrooms, sliced
3/4 cup tomato passata sauce
Olive oil cooking spray
200g fresh ricotta
Wild rocket leaves to serve
Method –
Combine the yeast, sugar and 1/4 cup warm water in a bowl. Stir to combine. Cover and stand in a warm place for five minutes. Stir in 2 tbls oil. Combine flour and salt in a large bowl. Add yeast mixture and mix until combined. Turn dough onto a floured surface and knead for about 10 minutes or until the dough is firm and elastic. Cut the dough in half and roll it out until both bases are 5mm thick. Slide onto a sheet of baking paper and stand for 10 minutes at room temperature.
Combine the garlic, chilli and remaining oil in a large bowl. Add the mushrooms and stir to coat. Preheat barbecue to 230 degrees Celsius and barbecue the mushrooms in two batches on the plate for 3-4 minutes until golden brown and tender, remove to bowl. Scrape the plate clean.
Spread each pizza base with 2 tbls passata and spray lightly with oil. Turn off the burners under the plate and place pizza dough, still on paper, onto the hot flat plate. Close the barbecue hood for 10 minutes until dough is a light golden colour. Spread the remaining passata over the bases, top with mushrooms and crumble over the ricotta. Close the hood and barbecue for a further 5-7 minutes until ricotta is just melted. Top with rocket, season with salt and pepper to serve.
Australian Mushroom Growers Association, August 2008
