makes
4
prep
30 minutes
cook
20 minutes
difficulty
Easy
makes
4
serves
preparation
30
minutes
cooking
20
minutes
difficulty
Easy
level
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Ingredients
- 3 cups thinly sliced button mushrooms
- 3 garlic cloves, finely minced
- 2 tbsp extra virgin olive oil
- 3 thyme sprigs, leaves stripped, plus extra to serve
- salt and black pepper, to taste
- 2 - 3 cups shredded mozzarella cheese
All-in pizza dough
- 1 kg strong bread flour or "00" flour
- 20 g salt
- 7 g (1 sachet) dry yeast
- 3 tbsp extra virgin olive oil
White sauce
- 125 g (½ cup) sour cream
- 125 ml (½ cup) thickened cream
- 25 g (¼ cup) finely grated parmesan, plus extra to serve
- 2 garlic cloves, crushed
- 3 thyme sprigs, leaves stripped
- ¼ tsp black pepper, plus extra to serve
You will need to begin this recipe 3 days ahead.
Chilling/freezing time: 3 days
Instructions
- For the pizza dough, place all the ingredients in a stand mixer fitted with a dough hook. Add 650 ml water and knead until a smooth dough forms. Divide into 4 equal pieces and transfer to individual containers of about 2 cups capacity with airtight lids. Place in the fridge for 3 days.
- Remove the dough from the fridge about 30 minutes before starting to cook and stand at room temperature. Preheat the oven grill to as high as it can go.
- For the white sauce, place all the ingredients in a bowl and stir to combine well.
- Combine the mushrooms, garlic, olive oil and thyme in a bowl and season well with salt and pepper.
- Stretch out each piece of dough on a piece of baking paper to about the same size as a heavy–based frying pan that can fit in the oven.
- Top the pizza base with the white sauce, then the cheese, then scatter with the mushrooms.
- Heat the frying pan over high heat until very hot. Drop the paper holding one of the pizzas into the frying pan and transfer to the oven. Cook for about 5 minutes or until the pizza is cooked through and risen. Top with a little more thyme, black pepper and parmesan. Drizzle with a little oil and serve. Repeat with the remaining dough and toppings.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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