Recipes

A favourite from Henrietta Green, this is a very adaptable pizza recipe - fee free to experiment with any of your favourite toppings.

Serves 4

For the Dough

    300ml/½ pint warm water
    1½tsp active dried yeast
    pinch of sugar
    450g/1lb strong white flour plus extra for dusting
    1tsp salt
    2tbsp olive oil

For the Topping

    100g/4oz butter
    500g/1lb 2oz wild mushrooms, wiped clean, trimmed and thinly sliced
    3 cloves garlic, finely chopped
    olive oil for greasing
    4 pizza bases (see above)
    mozzarella ball, thinly sliced
    3 sprigs fresh thyme
    salt and freshly ground black pepper

Method

(Makes 4x10inch pizzas)

To make the dough, pour the water into a measuring jug, add the yeast and sugar and leave for 5-10 minutes in a warm place until frothy. Sift flour and salt into a large bowl, stir in the frothy yeast mixture and olive oil. Mix well together, then tip out the dough onto a floured surface. Knead for about 5 minutes until the dough is silky and elastic. Dust with a little flour, put in a bowl, cover and leave in a warm place for about 1 hour until the dough has doubled in size. Knock back the risen dough with your knuckles and divide into 4 pieces. Roll out each with a rolling pin, using your fingers to stretch to a 23cm-25cm /9-10 inch round.

Preheat the oven to 220C/425F/Gas 7.

Place a lightly oiled, baking sheet in the oven to heat up. Melt butter in a large frying pan, add the mushrooms and sauté gently for 2-3 minutes. Stir in the garlic and seasoning and remove from the heat.

Brush pizza bases with garlic butter taken from the mushroom pan. Scatter with mozzarella and top with the mushrooms and sprigs of thyme. Brush with remaining butter from the pan and bake for 10-15 minutes or until the cheese has melted. Scatter with coarse ground black pepper and serve.