Sometimes the simplest meals are the most delicious.
Pizza dough: :
Place the yeast and water into a bowl and whisk with a fork to combine. Rest it in a warm place for 10 minutes. Combine the flour and salt in a bowl and make a well in the centre. Pour in the yeast mixture and mix with a spoon to combine. Once the dough comes away from the sides of the bowl, turn the dough onto a lightly floured work surface. Knead for about 8 minutes or until it becomes elastic to touch.
Place the dough into a clean bowl lightly greased with olive oil and cover slightly with damp tea towel. Put it into a warm place and rest until the dough doubles in size up to 30 minutes
To make a 30cm pizza you will need 190g of dough. Once weighed out, flatten out and roll the dough to a thickness of 5mm. Place onto a lightly oiled pizza pan or stone.
Pre heat a fan forced oven to 200c and lightly oil up a pizza pan.
Roll out 190g of the pizza dough on a floured surface into a circle around about 30cm wide, place onto the pizza tray and push into corners to form an edge for the crust.
Spread the tomato Possata over the dough leaving a thin border around the edge sprinkle with chopped sage. Season and then sprinkle the Mozzarella pizza cheese evenly over the top followed by the sliced mushrooms, tomatoes and cracked black pepper over the top.
Put the pizza into the oven and cook for around 15-20 min until pizza is crispy and golden around the edge & cheese is melted. Take out of oven and then garnish with a few of the left over Sage leaves, cut into 8 even slices and serve it hot.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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