Gourmet charcuterie and mushroom pizza
A crisp, chewy pizza based topped with luscious mushrooms, charcuterie and loads of cheese. Authentic Italian at home!
- Makes 4 pizzas
- Less than 45 minutes
INGREDIENTS
- 500g PnP bakery bread dough
- ½ cup (125ml) semolina flour, for rolling
- Glug PnP Crafted Collection olive oil
- 1 packet (150g) PnP Crafted Collection baby portabellini mushrooms, halved
- 1 packet (150g) PnP Crafted Collection baby king oyster mushrooms, halved
- 1 sprig thyme, leaves picked
- 2 cloves garlic, finely chopped
- Salt and milled pepper
- 1 ½ cup (375ml) tomato passata
- 4-6 cups (1000-1500ml) grated mozzarella cheese
- Salt and milled pepper
- Dried origanum, for sprinkling
- For serving:
- 1 packet (70g) PnP Crafted Collection prosciutto crudo
- 1 packet (70g) PnP Crafted Collection salami milano
- Large handful rocket leaves
- Small handful basil leaves
- PnP Crafted Collection chilli infused oil, for drizzling
METHOD
- Divide dough into 4 balls and allow to rise until doubled in size.
- Once risen, scatter work surface with semolina and press each dough ball into an oval pizza shape.
- Preheat oven to 180°C.
- Par-bake each pizza for 8-10 minutes then increase the oven temperature to 240°C.
- Heat oil in a pan and stir-fry mushrooms, thyme and garlic until mushrooms are well-browned and cooked through.
- Spread pizzas with passata and scatter with mozzarella.
- Season well and scatter with origanum, top with mushrooms and bake until cheese is melts and starts to bubble.
- Remove from oven and top with cold meats, rocket and basil and finish with a drizzle of chilli oil.
- Serve hot.
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