MUSHROOM, COTTA AND ROCKET PIZZA

INGREDIENTS

For the dough:
2 1/2 cups high grade flour
1 tsp yeast
1/4 tsp salt
1 teaspoon olive oil (plus more to coat the dough)
3/4 cup water

For the topping:
1 pottle of Savour Cotta
Juice of one lemon
Salt and pepper to season
Your favourite mushrooms (we’ve used a mix of Enoki, Shiitake, Button and Oyster)
1/2 punnet cherry tomatoes, halved
1/2 red onion, thinly sliced
1 tsp olive oil
Handful of rocket leaves to serve

DIRECTIONS

Start by making the dough. Combine the flour, yeast, and salt in a mixing bowl. Add the olive oil and water. Mix and knead by hand until it’s a soft, non-sticky dough. If the dough is too wet, add more flour. If it’s too crumbly, add more water. Form into a ball of dough and coat in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let the dough rise until it has doubled in size (2-3 hours depending on the room temperature). While dough is rising you can prepare the topping ingredients. Mix the Cotta, lemon juice and salt and pepper to taste. Preheat the oven to 250°C. Once the dough has risen, divide into two equal parts. Roll each half out on baking paper to form two pizza bases in total. Spread the Cotta mixture over the bases and top with onion, cherry tomatoes and mushrooms. Drizzle with olive oil. Bake the pizzas for 10-15 minutes until the crust is golden and the topping is cooked to your liking. Remove from the oven and serve topped with fresh rocket leaves.