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)
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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