OYSTER MUSHROOM, BLANCO PIZZA

Any pizza is great but when scattered with oyster mushrooms, garlic and parmesan it becomes a match made in heaven!

Makes 4 medium pizzas

Pizza dough

15 g dried yeast

400 g strong plain flour

2 Tbsp extra-virgin olive oil

Topping

50g parmesan or pecorino cheese, shaved thinly

150g oyster mushrooms (fresh or dried)

2 cloves of garlic, crushed

1 Tbsp lemon zest finely grated

1 Tbsp fresh thyme leaves

2 Tbsp extra virgin olive oil

Method

Combine yeast and 40ml water in a small bowl and stir until yeast dissolves. Add 2 tablespoons flour and stir until combined. Cover and stand in a warm place for 30 minutes or until foamy.

Place remaining flour in a large bowl, make a well in the centre and add yeast mix, 1½ teaspoons sea salt and 200ml water. Mix together, then knead on a lightly floured work surface for 10 minutes or use a dough hook with your electric mixer until smooth and elastic.

Divide into 4 and place on a greased oven tray, brush with oil, cover with a tea towel and stand in a warm place for 2 hours or until doubled in size.

Meanwhile make the topping

If using dry mushroom, pour over enough boiling water to cover them and let sit for 30 minutes. Drain the mushroom and pull apart.

Add 1 tablespoon butter to fry pan and add fresh or dried (soaked and drained) mushrooms and cook briefly until tender (1-2 minutes) season lightly. Set aside.

For the topping combine garlic, lemon rind, thyme and 2 tsp sea salt in a mortar and, using a pestle, pound to a paste. Stir in remaining ingredients and season to taste with sea salt and freshly ground black pepper.

On a lightly floured work surface roll out a quarter of the dough to a 25cm round and scatter with cheese, mushrooms and drizzle with a little garlic, lemon and thyme oil. Cook on a preheated pizza stone or heavy oven tray at 250C for 10 minutes or until golden.

Serve immediately.