Cooking ‘FEVER’ishly — Mushroom and tomato mini pizzas

2018-11-21 06:00
PHOTO: food24

PHOTO: food24

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INGREDIENTS

• 400g white flour

• 1/2tsp salt

• 1x5g sachet instant yeast

• 1/2Tbs sugar

• 2Tbs olive oil

• 320ml warm water

• 5Tbs Neapolitan pasta sauce or pizza base tomato sauce

• A pinch of chilli flakes for each pizza base

• 100g grated cheddar cheese

• 250g portabellini mushrooms, sliced

• 200g cherry tomatoes, sliced

• 125g fresh mozzarella, cut into chunks

• Fresh basil to garnish

METHOD

Make a hole in the middle of the flour heap and add the liquids little by little, using a fork to incorporate it into the flour.

Keep working the liquids through the dry ingredients until you are left with a slightly sticky, manageable dough.

Cover with cling wrap and place it in a floured bowl — leave to rise in a warm room until double its size.

Now you can knead the dough down, break the dough into smaller pieces and refrigerate the rest. You can make about 10 small pizzas like these. Serves five.

Roll each piece of dough out until 2 cm thick — arrange on an oven safe baking tray.

Smear each disk with Neapolitan sauce, sprinkle with chilli flakes, cover with cheddar, mushrooms and chopped cherry tomatoes.

Bake in a hot oven at 200 degrees Celsius for about 15 minutes until cheese has melted and the dough changes colour.

Remove from heat and arrange the mozzarella cheese on the pizzas. Return to the oven for another eight minutes.

Garnish with fresh basil. — Food24.

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