Wednesday, 10 October 2012

Leek and mushroom pizza with truffle oil

Something simple for a night home with a bottle of wine and a good movie...


Pizza Base
1 cup white spelt flour
3/4 cup wholemeal spelt flour
2 tsp dried yeast
1/2 cup warm water
1 teaspoon sugar
3 tbsp olive oil

Mix yeast, sugar and warm water in a small bowl and leave for 5mins or until frothy. Mix flours and salt together in a large bowl, create a well in the centre and pour in the oil and yeast mixture. Slowly mix with your hands until all the flour in incorporated. Tip the mixture out on a floured surface and kneed until moist and elastic. Leave somewhere warm to rise for about an hour. The dough is now ready to roll out for pizzas.

Mushroom mix
500gm mushrooms (which ever type take your fancy) 
2 small leeks
1 clove garlic
salt and pepper

Heat a saucepan over a medium heat. Add a table spoon or two of olive oil, sliced leeks, mushrooms, garlic and thyme. Cook until the mushrooms are tender, season with salt and pepper.  

Preheat over to 180-200 degrees.
Roll out dough into small pizzas and place on a lightly greased tray. Brush pizzas with olive oil and top with mushroom mix. Bake for 10mins or until the edges start to go crispy. 

Finish with fresh rocket, olives and white truffle oil to serve. 

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