Vegetarian Pizza with Birch & Waite Italian Truffle Mayonnaise

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SERVES: 1
PREP TIME: 50 minutes

Pizza Base

warm water 125 mL

caster sugar 1 pinch

dried yeast 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

  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.

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Email: cs@birchandwaite.com.au

Phone: +61 2 8668 8000

Vegetarian Pizza with Birch & Waite Italian Truffle Mayonnaise

Ingredients

SERVES: 1
PREP TIME: 50 minutes

Pizza Base

warm water 125 mL

caster sugar 1 pinch

dried yeast 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

  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.

© Birch & Waite Foods Pty Ltd 2019