Mushroom & sausage pizza with chilli
Mushroom & sausage pizza with chilli
Method
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1
If you have a store bought pizza base, skip to step 8. If making your own pizza dough, pour the warm water into the bowl of a heavy duty food processor, fitted with a plastic blade, and sprinkle over the yeast.
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2
Leave for 10 minutes to start the yeast activating. Sieve the flour and salt together and add to the water.
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3
Process until you have a soft ball of dough (add more flour or water as necessary).
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4
Process the dough for one and a half minutes, in 3 x 30 second bursts, resting the dough for a minute between each burst. (The dough can also be mixed in an electric mixer fitted with a dough hook, mixing for about 8 minutes or knead by hand for 12 minutes).
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5
Lightly oil a bowl and roll the dough around in this until it is coated.
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6
Cover lightly with glad wrap, tea towel or a plastic bag and leave to rise in a warm, draught free place for 1 hour.
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7
You can use the dough now, or for more flavour development, punch back, knead a few more times and leave to rise again for another 40 minutes.
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8
Heat a pizza stone or baking tray in the oven to the hottest it will go.
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9
Slice open the sausages and pinch of large peas sized portions and set aside.
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10
Heat the oil in a large frying pan and sauté the mushrooms with the garlic and a good sprinkle of salt for a few minutes until most the liquid has been evaporated.
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11
Divide the dough into 2 pieces.
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12
Stretch and roll out the dough on a floured board.
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13
Arrange the sausage meat, mushrooms and garlic over the bases.
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14
Top with the mozzarella, oregano and chilli flakes if using then season with salt.
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15
Drizzle with a little extra virgin olive oil and bake for about 8 minutes until crisp and bubbling.
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16
Slice and top with fresh rocket leaves and cherry tomatoes and another drizzle of oil and chili if liked.
