- Dish type
- Main course
- Italian pizza
A simple and flavoursome white pizza. Enjoy with a side salad, if desired.
3 people made this
- 1.13kg bread flour
- 30g salt
- 1 tablespoon honey
- 600ml warm water
- 1 (7g) sachet dried active baking yeast
- 3 tablespoons olive oil
- 1 clove garlic, finely chopped
- 225g rehydrated porcini mushrooms
- salt and pepper to taste
- 2 tablespoons dry polenta
- 110g grated Fontina cheese
- 40g grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
MethodPrep:20min ›Cook:20min ›Extra time:1hr proofing › Ready in:1hr40min
- Combine the flour, salt, honey and warm water in an electric mixer with a dough hook. Mix on low for 2 minutes. Add the yeast and let mix for another 6 minutes on medium speed. Add the oil and let mix for another 2 minutes. The dough should be fairly tough. Portion into 175g balls. The rounder the balls, the rounder the pizza in the end. Place the balls in a warm place covered with a moist towel and let double in size.
- Preheat oven to 230 C / Gas 8 and place a pizza stone in the oven to preheat with the oven. Be sure to put the pizza stone in when the oven is cold to help it preheat.
- Heat the olive oil in a large frying pan over medium heat. Stir in the garlic and saute for 30 seconds. Then add the mushrooms and saute for about 2 more minutes. Season with salt and pepper to taste.
- On a lightly floured surface, pat or roll out the pizza dough to about a 5mm thickness. Place on a wooden plank dusted with polenta and brush the base lightly with olive oil. Sprinkle the Fontina and Parmesan cheeses over the base, followed by the sauteed mushrooms. Carefully transfer the pizza to the pizza stone.
- Bake at 230 C / Gas 8 for about 10 to 15 minutes or until base is golden brown and cheese is melted and bubbly. Garnish with the parsley.
Fontina cheese can be found in speciality cheese shops. If unavailable, use Taleggio or mozzarella instead.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
I did not follow this recipe exactly since I used my own whole wheat pizza dough. But the combination of porcini mushrooms (I used the dried mushrooms which I rehydrated) and fontina cheese is wonderful. I have made this 3 times already - added chopped freshly steamed asparagus the last two times. Fresh herbs like tarragon and thyme are also delicious on this pizza. Thanks for the great pizza idea!!!-29 Apr 2003
Thinking I could multi task, I used my bread machine to prep the dough and it was far more than I needed, and sticky. I will try the dough as instructed and see if I get better results.The toppings were good, just the right amount of nutty cheese flavor and savory mushroom. We couldn't buy porcini and used another dried mushroom, but felt the flavor was only slightly compromised with this selection. Because of the enormous amount of dough the one cup of cheese and small amount of ingredients left the pizza scantily covered. I will certainly be either reducing the dough in half or doubling my toppings next time.-01 Jan 2008