Mushroom and sausage pizza with chilli
PREP TIME: 10 Min
COOK TIME: 23 Min
- 200g fresh spicy sausages or sausage of choice (the Bean supreme works well too)
- 2 tablespoons olive oil
- 200g mushrooms, sliced
- 4 garlic cloves, peeled and thinly sliced
- 100g mozzarella, sliced
- 100g grated mozzarella
- 1 tablespoon fresh oregano leaves or 1 teaspoon dried
- half a teaspoon chilli flakes, optional
- half a recipe pizza dough about 200g
- Extra virgin olive oil
- rocket leaves and cherry tomatoes to serve
- Pizza dough
- 300mls warm water
- 2 teaspoons active dry yeast
- 450g white bread flour, preferably '00'
- 1 teaspoon salt
- Heat a pizza stone or baking tray in the oven to the hottest it with go.
- Slice open the sausages and pinch of large peas sized portions and set aside.
- Heat the oil in a large frying pan and sauté the mushrooms with the garlic and a good sprinkle of salt for a few minutes until most the liquid has been evaporated.
- Divide the dough into 2 pieces.
- Stretch and roll out the dough on a floured board.
- Arrange the sausage meat, mushrooms and garlic over the bases.
- Top with the mozzarella, oregano and chilli flakes if using then season with salt.
- Drizzle with a little extra virgin olive oil and bake for about 8 minutes until crisp and bubbling.
- Slice and top with fresh rocket leaves and cherry tomatoes and another drizzle of oil and chili if liked.
- Pizza dough
- Pour the warm water bowl of a heavy duty food processor fitted with a plastic blade and sprinkle over the yeast.
- Leave for 10 minutes to start the yeast activating. Sieve the flour and salt together and add to the water.
- Process until you have a soft ball of dough (add more flour or water as necessary).
- Process the dough for one and a half minutes, in 3 x 30 second bursts, resting the dough for a minute between each burst. (The dough can also be mixed in an electric mixer fitted with a dough hook, mixing for about 8 minutes or knead by hand for 12 minutes).
- Lightly oil a bowl and roll the dough around in this until it is coated.
- Cover lightly with glad wrap, tea towel or a plastic bag and leave to rise in a warm, draught free place for 1 hour.
- You can use the dough now, or for more flavour development, punch back, knead a few more times and leave to rise again for another 40 minutes.