Mushrooms Recipe

Mushroom & Bocconcini Pizza

April 19, 2016

Mushroom & Bocconcini Pizza 0 5 0

  , ,   , ,     

  • Cook 20 mins
  • 20 mins

    20 mins

  • Serve 4 Servings


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


1Make 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).

2Preheat 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.

3Meanwhile, 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.

Shortcut You can use 2 large (about 300g each) pre-bought pizza bases instead of making your own.

Tip: This pizza dough is great, once kneaded, it can be rolled out and baked immediately. You’ll know its ready to be rolled when you press the top of the dough and it bounces back, leaving no indentation.