Friday nights used to be take away night in our house until I turned into a stay at home mum, now I usually cook for 2 reasons, a) as you know I love it and b) – a bad pizza a couple of months ago put me off take away. As Michael used to love take away night & the most common food was pizza I decided to make my own using this unusual recipe from Delicious provided by Jamie Oliver. The pancetta is actually chopped up & forms part of the base which I haven’t seen before. You couldn’t really taste pancetta itself though I do think the dough definitely was improved by this, it was salty (not too much) and the overall flavour was enhanced, of course you could just put it in top! One tip, make sure the oven is really, really hot before you put the pizza in or the base will not crisp up, mine was a bit on the soft side but I know for next time to just pump the oven right up. In the end I would much rather eat this than a take away & it really wasn’t all that difficult or time consuming either.
Mushroom Pizzetta
1 garlic clove
A sprig of fresh thyme, leaves picked
Extra virgin olive oil
2 handfuls (200g) mixed mushrooms, wiped & sliced thinly
250g Taleggio cheese, thinly sliced
A few handfuls of rocket
Pizza Dough
100g sliced pancetta
500g plain flour
1 tsp sugar
2 tsp (10g) dried yeast
For the dough, pulse the pancetta in a food processor until finely chopped. Add the flour & pulse to combine. Add 350ml lukewarm water, sugar & yeast in that order & stand for 10-15 minutes until the yeast starts to foam. Pulse once again to mix, then cover the feed tube of the processor & leave the dough to prove for 20-30 minutes until doubled in size.
Meanwhile, preheat the oven to 220c. Line 2 baking trays with baking paper.
Bash the garlic, thyme and a pinch of salt in a pestle & mortar. Stir in 3 tablespoons of olive oil.
Pulse the dough gently in the food processor to break up a little. On a floured surface, knead the dough briefly until smooth. Cut the dough into 6 or 8 small lumps or 2 big ones, using a rolling pin, roll out into circles & place on the baking trays. Brush with the garlic & thyme oil, scatter with the sliced mushrooms & top with the cheese. Drizzle with more garlic oil, sprinkle with freshly ground black pepper & bake for 15-20 minutes until the bases are puffed & cooked through. Toss the rocket in a little olive oil & the lemon juice & scatter over the top of the pizza before serving.
Mushroom Pizzetta
1 garlic clove
A sprig of fresh thyme, leaves picked
Extra virgin olive oil
2 handfuls (200g) mixed mushrooms, wiped & sliced thinly
250g Taleggio cheese, thinly sliced
A few handfuls of rocket
Pizza Dough
100g sliced pancetta
500g plain flour
1 tsp sugar
2 tsp (10g) dried yeast
For the dough, pulse the pancetta in a food processor until finely chopped. Add the flour & pulse to combine. Add 350ml lukewarm water, sugar & yeast in that order & stand for 10-15 minutes until the yeast starts to foam. Pulse once again to mix, then cover the feed tube of the processor & leave the dough to prove for 20-30 minutes until doubled in size.
Meanwhile, preheat the oven to 220c. Line 2 baking trays with baking paper.
Bash the garlic, thyme and a pinch of salt in a pestle & mortar. Stir in 3 tablespoons of olive oil.
Pulse the dough gently in the food processor to break up a little. On a floured surface, knead the dough briefly until smooth. Cut the dough into 6 or 8 small lumps or 2 big ones, using a rolling pin, roll out into circles & place on the baking trays. Brush with the garlic & thyme oil, scatter with the sliced mushrooms & top with the cheese. Drizzle with more garlic oil, sprinkle with freshly ground black pepper & bake for 15-20 minutes until the bases are puffed & cooked through. Toss the rocket in a little olive oil & the lemon juice & scatter over the top of the pizza before serving.
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