Stolen from either the Guardian Weekend magazine, my mum or some random recipe. Anyway.
YOU WILL NEED
Er. Clean hands.
A hot oven. A really hot oven, or the pizza base will go soggy in the middle. The trick is to pre-heat the oven at its highest for 30 minutes before cooking.
Some loose flour
A rolling pin and a wooden board
Baking parchment
INGREDIENTS
Pizza base mix (Sainsbury’s or similar)
2 portabello mushrooms
A handful or more of shiitake mushrooms
2 packets of goat’s cheese
Some fresh rocket (arugula)
1 or 2 cloves of garlic
DO IT
1) Sprinkle some flour on the wooden board, along the rolling pin and on your hands
2) Make up the base with water as instructed
3) Knead the mixture until it’s soft and pliable
4) Make it into a ball, plop it onto the board and, using the rolling pin, roll it out as thin as possible, into a rectangular or oval shape
5) Transfer it onto the baking parchment and place on a baking tray.
6) Pinch all around the the edge of the base so it curls up slightly.
7) Unwrap the goats cheese and, breaking it up with your fingers (I said CLEAN HANDS!), smear it across the pizza base until it’s covered. This can be messy and kind of gross, particularly if your ear itches or the phone rings.
8) Thoroughly wash and roughly chop the mushrooms, smash the garlic (press down on the garlic using the side of your kitchen knife, applying pressure with your other hand) and fry in a little olive oil for about 2-3 minutes.
9) Pour onto the pizza base until covered. Season with salt and pepper and stick in the oven.
10) Cook for 10 minutes or until base is brown and topping is sizzling.
11) Remove the pizza, cover with the rocket (press down slightly), slice and serve with plain green salad or chopped tomatoes.
Serves 2/3
