Mushroom & Bocconcini Pizza

2 tbs olive oil

1 large garlic clove, crushed

200g button mushrooms, sliced

100g chestnut mushrooms, trimmed

100g oyster mushrooms, sliced if large

2 tbs small capers, drained

120g bocconcini cheese, torn in half

baby rocket and lemon wedges, to serve

Pizza dough

¾ cup warm water

8g sachet instant dried yeast pinch salt

½ tsp caster sugar

2 tbs olive oil

2 cups plain flour

Make the pizza dough Combine the water, yeast, salt, sugar and oil in a jug. Stir to combine. Sift the flour into a large bowl. Add the yeast mixture and mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 8 minutes or until elastic (see tip).

Preheat oven to 220°C fan forced. Cut dough in half. Roll each half out to a 22cm x 34cm rectangle. Place on 2 lightly greased baking trays. Combine 1 tablespoon oil and the garlic. Brush over the pizza bases. Bake for 8 minutes. Swap trays over and bake for a further 4–5 minutes or until light golden. Remove from the oven.

Meanwhile, heat remaining oil in a non-stick frying pan over high heat. Add the mushrooms. Cook for 4–5 minutes or until tender. Spoon mushrooms over the pizza bases. Top with capers and bocconcini. Bake pizzas for a further 4–5 minutes or until cheese melts. Top with rocket. Season with salt and pepper. Serve with lemon wedges.

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