Mushroom pizza bianca
- October 2019
- Serves 6
- Hands-on time 30 min, oven time 30 min, plus rising and proving
Making your own pizza dough really makes all the difference to the texture and flavour of your finished creation. Top with crème fraîche, chanterelle mushrooms, parmesan and oregano in this fantastic pizza bianca recipe.
- 26.1g (13.3g saturated)
- 49.3g (1.3g sugars)
For the dough
- 375g ‘00’ flour, plus extra for dusting
- 1 tsp fast-action dried yeast
- 1½ tsp fine sea salt
- 200ml lukewarm water
- 3 tbsp olive oil, plus extra for greasing
For the topping
- 200g crème fraîche
- 2 tsp white wine vinegar or lemon juice
- 1 tbsp extra-virgin olive oil
- 1 small garlic clove, crushed
- 1 tsp fine sea salt
- 300g chanterelle mushrooms (see tip)
- 90g parmesan or vegetarian alternative, freshly grated
- A few oregano sprigs, plus extra to serve
- Herb oil or extra-virgin olive oil to serve (optional)
You’ll also need…
- 2-3 baking sheets
- Start by making the pizza dough. Put the flour in a large mixing bowl, sprinkle the yeast on one side and the salt on the other, then mix until combined. Mix the water and oil in a jug, then make a well in the centre of the dry ingredients and pour in the liquid.
- Using a dinner knife, mix until combined, then turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Lightly oil the mixing bowl, return the dough to it and cover with lightly oiled cling film. Set aside for 1-2 hours until doubled in size (see Make Ahead).
- Heat the oven to 260°C/240°C fan/gas 10 (or as high as it will go) with 2 baking sheets inside to heat up. Once the dough has risen, knead once or twice to ‘knock it back’ (remove any large air bubbles), then divide into 6 equal pieces. Shape each piece into a ball, then put the dough balls on a baking sheet, cover with lightly oiled cling film and leave to prove for 20 minutes.
- Meanwhile, stir together the crème fraîche, white wine vinegar/lemon juice, extra-virgin olive oil, crushed garlic and salt. Season with a grinding of black pepper.
- Stretch or roll out the dough balls to rough 20cm ovals and transfer to a piece of baking paper. Spread with a few spoonfuls of the crème fraîche mixture, leaving a 1-2cm border. Top with some of the mushrooms, grated parmesan (or alternative), a few oregano sprigs and freshly ground black pepper.
- Slide 2 pizzas at a time onto the hot baking sheets, using the baking paper
or another baking sheet to help. Bake for 8-10 minutes until crisp and golden. Repeat with the remaining dough and toppings, baking as before. Scatter the pizzas with a few extra oregano leaves, then serve with a drizzle of herb or extra-virgin olive oil, if you like.
If you can’t get hold of chanterelles, use any roughly torn or sliced mushrooms instead.
Make the dough to the end of step 2 up to 24 hours ahead, then keep covered in the fridge to prove overnight. Bring back to room temperature an hour before continuing with step 3.
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