Time saver: Phil repeats himself, cat still isn’t interested.
My wife’s back, so I told her about this pizza and then tried to impress her by making it. This time around I used home-made pizza dough, and rolled it out to a 12″ base, then scaled the recipe up to fit. I think this size is probably more practical (well, it fed two hungry people, the 9″ base wouldn’t) and the home-made dough gives a much better pizza. I’m planning on writing a post to fill you in on the wonders of five minute artisan bread, but basically, it’s a dough you can make really quickly, then keep in the fridge for when you need it. Unlike most other bread doughs, it requires no kneading whatsoever, you literally pull a lump of dough out of the bowl/container you’re keeping it in, shape it, let it rise a little, then bake it. One of the other wonders of this dough is that you can grab a lump of it, roll it out and use it as a pizza base immediately, and it delivers a great result. That’s what I did this time around. Conveniently awesome.
I took a few photos this time, so you can check out the end result. One small note, we didn’t have any pesto this time around, so I used a few pine nuts instead and I’ve updated the recipe to include those. (I think the pesto is better, but we make do.)
Mushroom, blue cheese and pesto pizza – 12″
- 12″ pizza base (preferably hand-made – I recommend 5 minute artisan bread)
- 3 Tbsp tomato paste
- 1 Tbsp olive oil
- 1 clove or ½ tsp crushed garlic
- freshly ground black pepper and salt
- 1-2 c grated cheese (125g is roughly 1 cup when grated) (this time around I used 2 cups, but for a more stylish contemporary pizza you could use less. As before, I used Edam cheese, if you’ve got mozarella by all means use it)
- 125g mushrooms, sliced (could use more if you can fit them on)
- 30-40g blue vein cheese (I used Kapiti Kikorangi if the cheese is not very strong you could use more)
- 3 Tbsp basil pesto or 10g pine nuts
- Pre-heat oven to 230°C (about 450°F). If you’ve got a pizza stone, use it, otherwise just put one of your trays in to heat.
- Roll out pizza base to a 12″ circle, then place on a sheet of baking paper.
- In a small bowl, combine the tomato paste, olive oil and garlic, mix well.
- Spread tomato paste over pizza base, going right to the edges.
- Crack some black pepper and salt over the base, then cover with cheese.
- Spread mushrooms over the cheese – they’ll shrink a lot, so cover the whole thing.
- Crumble the blue vein over the pizza, distributing in small pieces. If you’re a fan, feel free to use more.
- With a teaspoon, dollop some basil pesto around in a stylish fashion. Alternatively, sprinkle pine nuts over pizza.
- Put the pizza in the oven (with baking paper) on your pre-heated tray/pizza stone. Cook for 14 minutes or so, until the base is cooked and the cheese is melted and golden.