Serves: 1
Prep time: 50 minutes
| PIZZA BASE | |
| Warm Water | 125 mL |
| Caster Sugar | 1 pinch |
| Dried Yeast Plain Flour, Plus Extra For Dusting200 g Salt1 pinch Olive Oil, Plus Extra For Brushing20 mL | 1/2 tsp |
| Plain Flour, Plus Extra For Dusting | 200 g |
| Salt | 1 pinch |
| Olive Oil, Plus Extra For Brushing | 20 mL |
| TOPPING | |
| Fresh Grated Mozzarella Cheese | 80 g |
| Mixed Mushrooms, Sliced | 100 g |
| Fresh Asparagus | 3 spears |
| Italian Truffle Mayonnaise | 50 ml |
Method
- For the pizza dough: combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.
- Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 15 minutes or until dough doubles in size.
- Dust work surface with flour. Use a rolling pin to roll into a 20cm disc. Place on a baking tray.
- Preheat oven to 220°C.
- Top pizza base with half the mozzarella cheese, sliced mushroom & asparagus. Add remaining mozzarella.
- Bake for 8-10 mins in preheated oven.
- Finish pizza with drizzle of Birch & Waite Italian Truffle Mayonnaise.
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