BioCheese Mushroom and Pesto Pizza
The perfect Sunday night meal.
Ingredients
Pizza dough
- 300g strong white bread flour
- 1½ tsp fast-acting yeast
- 1 tsp salt
- 1 tsp sugar
- 1½ tbsp olive oil
- 180ml water (plus extra if needed)
- Semolina and flour for rolling
Toppings
- 450g chestnut mushrooms
- 1 small red onion
- 2 cloves garlic
- 1 tbsp olive oil
- 4 tbsp basil pesto
- 200g BioCheese Pizza Shred
Method
- Combine flour, yeast, salt, sugar, olive oil and water in a bowl, keeping the yeast separate from the salt and sugar, and mix to form a rough dough.
- Knead on an unfloured surface for 10 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise 1-2 hours until doubled (or refrigerate for up to 2 days).
- Prepare the toppings: slice the mushrooms, chop the onion, crush the garlic.
- Sauté the onion in olive oil for 5 minutes. Add mushrooms and garlic and cook 10 minutes until softened and the juices have evaporated. Season and cool.
- Preheat the oven to 245°C. Divide the dough into two balls and line baking sheets with parchment and semolina.
- Roll each ball into a 25cm circle and place on the prepared trays.
- Spread pesto on the dough, add the mushrooms, sprinkle over BioCheese Pizza Shred and bake 20 minutes until golden.