Ingredients:
Recipe for 2 medium sized pizzas
For the topping: 2,5 dl of olive oil, 5 garlic cloves, 3 onions, 6 fresh red tomatoes, coriander, sea salt, 400g of fresh white mushrooms, 3 fresh mozzarella cheese balls
For the bread: 1kg plain white soft flour, 1 sachet Fermipan dried yeast, 1 tablespoon golden caster sugar, 0,5 lt hand-hot water + 1 tablespoon sea salt + 1 tablespoon olive oil (see preparation here)
Preparation:
Chop the tomatoes, the onions, the coriander, the garlic and slice the mushrooms. Pour the olive oil into a pan and add the garlic. 30 seconds later add the onion and let it golden (it takes about 5 minutes). Then add the tomatoes, the coriander and salt it. Cook it slowly for about 10 minutes.
Having made the dough and left it to rise, pre-heat the oven to gas mark 8, 450°F (230°C). The next stage is to tip the dough back on to a work surface that has been sprinkled generously with flour to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with flour and roll the dough out to a circle that is big enough to cover the baking sheet or ceramic plate. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out. Spread the tomato topping, lay the sliced mushroom and after that, scatter the Mozzarella cheese over.
Bake the whole thing on a high shelf for 10-12 minutes, until the crust is golden brown and the cheese is bubbling.
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