Ingredients

SERVES: 1
PREP TIME: 50 minutes

Method

1. 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.
2. 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.
3. Dust work surface with flour. Use a rolling pin to roll into a 20cm disc. Place on a baking tray.
4. Preheat oven to 220°C.
5. Top pizza base with half the mozzarella cheese, sliced mushroom & asparagus. Add remaining mozzarella.
6. Bake for 8-10 mins in preheated oven.
7. Finish pizza with drizzle of Birch & Waite Italian Truffle Mayonnaise.