Portabellini Pizza
A delicious italian pizza with portabellini mushrooms
Ingredients
For the dough:
- 1 ¼ cups lukewarm water
- 1 Tbsp sugar
- 1 standard packet active dry yeast
- 3 cups all-purpose flour, plus extra for dusting
- 2 tsp fine sea salt
- ¼ cup extra-virgin olive oil
Toppings:
- 1 cup napoletana sauce
- 2 cups grated mozzarella cheese
- 125 g Portabellini Mushrooms, sliced
- 1 garlic clove, grated
- 8 rashers streaky bacon, cooked & chopped
- ¼ red onion, sliced
- ½ avocado, sliced
- ½ plum tomato, sliced or a few cherrytomatoes, sliced
- Handful fresh rocket
- Salt and pepper, to taste
- Extra virgin olive oil
Instructions
For the pizza dough:
- In a bowl, stir together lukewarm water and sugar. Sprinkle over yeast and let sit until frothy.
- In another large bowl, whisk flour and salt together. Pour in olive oil and yeast mixture. Mix until everything comes together.
- Turn dough out onto a work surface and knead, adding a small amount of flour if needed, until it feels elastic and smooth. Form into a tight ball, place into an oiled bowl, and cover with a clean dish cloth. Let rise in a warm spot until doubled in size, for about an hour and a half.
- Gently press down and divide into two balls. Let dough rest as you preheat the oven to as hot as it will go and place a pizza stone or baking tray in the bottom third of the oven to heat up.
For the toppings:
- Fry mushrooms in a little drizzle of olive oil. Add garlic once they are almost cooked. Cook until fragrant and season well with salt and pepper.
- Gently flatten one ball of dough at a time and roll out as thin as desired lightly flouring where necessary. Carefully transfer to hot baking tray / stone and brush dough all over with oil.
- Add your sauce to the middle of the dough and spread outwards with a spoon leaving 2cms for the crust. Top with mozzarella, mushrooms, bacon, red onion and tomato. Season. Bake until crust is golden and cheese is bubbling, about 15 minutes.
- Finish with seasoned avocado slices and a scattering of rocket.Serve.