Servings
6
Prep time
Cook time
Recipe
Ingredients
- 500mL lukewarm water (approx. 40-46°C)
- 250g sliced fresh mushrooms
- 1 tsp sugar
- 80g goat’s cheese
- 1½ tbsp dry yeast
- 4 tbsp fresh thyme
- 2 tbsp olive oil
- Balsamic glaze, to garnish
- 780g bread flour
- 1½ tsp salt
- 2 tbsp butter
- 1 tsp minced garlic
- 2 tsp fresh thyme leaves
- 2 tbsp plain flour
- 1 cup milk
- 1 tbsp olive oil
Method
- Place the warm water and sugar in the bowl of your stand mixer fitted with a dough hook and then sprinkle the yeast on top. Let it sit for 10 mins until fragrant and frothy.
- Add the olive oil, flour and salt, and start to combine on low speed, then increase to medium speed and knead for approx. 12 mins or until you have a smooth, elastic dough.
- Tip out into a lightly greased bowl and cover with cling wrap.
- Leave in a draught-free space to rise for 2 hours, or until doubled in size.
- Punch down the dough, lightly knead and then divide into 3 balls.
- Use 1 ball for this recipe and either make more pizzas with the others or wrap and store in the fridge for up to 24 hours.
- Prepare your pizza pan with baking paper or oil and use your fingertips to spread the ball of dough out into a circle, slightly thicker at the edges.
- Rest the dough for 20 mins and then start adding your toppings.
- Heat the olive oil in a frying pan and cook the mushrooms until they are deeply browned and caramelised.
- Make the cheese sauce by melting the butter in a small saucepan and adding the garlic and thyme.
- Add the flour and stir to form a paste. Keep cooking, stirring all the time, for about 1 min.
- Add the milk, a little bit at a time, until it is combined and smooth.
- Bring to the boil and thicken sauce.
- Add salt and pepper to taste and set aside to cool slightly.
- Preheat the oven to 230°C.
- Spread the garlic white sauce on the pizza base.
- Top with the browned mushrooms and break off small pieces of goat’s cheese to dollop all over the top of the pizza.
- Bake for 20 mins until the crust is golden.
- Sprinkle with fresh thyme and then add a drizzle of balsamic glaze to finish.
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