Ingredients
| 250g white bread flour (‘00’ is best) plus extra to roll | |
| 200g wholemeal bread flour | |
| 1 teaspoon instant dry yeast | |
| 1 teaspoon salt | |
| 300ml warm water | |
| plain oil for frying (I use The Good Oil rapeseed) |
Mushrooms have such wonderful umami flavour that they can shine with just a little sauté with one or two other ingredients. These mushroom recipes are simple ideas that you can eat as they are, stir through pasta, use as a topping for bruschetta or, as here, little fried pizzas. While the pizzas are delicious hot from the pan, they are great cooked in advance and reheated in the oven then served with your choice of topping.
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Instructions
| 1. | Put the flours into the bowl of a mixer fitted with a dough hook. |
| 2. | Mix in the yeast then the salt. |
| 3. | With the mixer on a low speed, pour in the water and mix for 3 minutes. |
| 4. | Leave to rest for a minute or two, then mix again for another 3 minutes. This can be done by hand, kneading for 8-10 minutes. |
| 5. | Tip the dough onto a floured bench and knead into a ball. |
| 6. | Lightly oil a bowl and roll the dough around in the oil until it is coated. |
| 7. | Cover lightly with plastic wrap or a plastic bag and leave to rise in a warm place for about 1 hour. |
| 8. | Sprinkle flour on a bench or board. |
| 9. | Divide the dough into 8 pieces, then flatten and roll each piece to a circle about 15cm diameter and ½cm thick. |
| 10. | Leave to sit for 10 minutes, then press out a further 2cm into a 17cm diameter circle before cooking. |
| 11. | Heat 2cm oil in a frying pan and cook the pizzas for about 45 seconds, flip and cook for a further 45 seconds until golden and puffed. Drain on a wire rack. |
| 12. | Serve immediately with your choice of topping (morel & leek with mascarpone, woodear, 'nduja & cherry tomato, oyster mushrooms with anchovy & ricotta or oyster mushrooms with garlic, herbs & sumac) or store in an airtight container and reheat on a rack on a baking tray in a 200°C oven for 5 minutes. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles