Fried pizza with mixed mushrooms and tomatoes

Fried pizza with mixed mushrooms and tomatoes

By
From
Complete Mushroom Book
Serves
6
Photographer
Alastair Hendy

I used to believe that what my mother cooked could not be improved upon. I think that, if she were still alive, she would agree that the addition of mushrooms to her fried pizza, which we grew up with, would be desirable.

Pizza dough

Ingredients

Quantity Ingredient
300g 00 flour or plain white flour
15g fresh yeast
pinch salt
water, as required

Topping

Quantity Ingredient
400g mixed wild and cultivated mushrooms
3 garlic cloves, finely chopped
extra virgin olive oil
1 mild fresh red chilli, sliced
300g tomato pulp
10 basil leaves, torn
salt, to taste
pepper, to taste

Method

  1. For the pizza dough, mix together the flour, yeast and salt. Add enough water to make a soft dough. Leave it to rise for 1–2 hours, covered with a cloth in a warm but not draughty place.
  2. Meanwhile, for the topping, clean the mushrooms as appropriate, and coarsely chop. Fry two-thirds of the garlic in 4 tablespoons of the oil then, just before browning, add the mushrooms and chilli. Sauté for 7–8 minutes. To make the tomato sauce, fry the remaining garlic in 2 tablespoons of the oil, then add the tomato, half the basil and some salt and pepper. Keep warm.
  3. Take a sixth of the dough and flatten it to make a disc of about 20 cm in diameter. Do the same with the rest of the dough.
  4. Heat enough oil in a frying pan to come 2.5 cm up the sides. When hot, gently put one pizza in at a time and fry until brown and crisp on one side. Turn with tongs and fry on the other side until crisp and brown. (Interestingly, for the health conscious, this pizza doesn’t absorb the oil. Instead it becomes crisp on the outside but not oily inside.) Place the fried pizza discs on a plate and top each with some of the tomato sauce. Place the mixed mushrooms on top, garnish with the remaining basil, and eat while hot.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
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