Even before becoming plantbased I was never big on meat or seafood lovers pizzas. Mushrooms on the other hand have always held a special place in my heart and I think they just don’t get enough appreciation. The different texture and flavors of mushrooms on this pizza made it such a fun culinary experience, specially combined with my crispy homemade crust and a sauce made using tomatoes and basil from my garden. What’s your favorite underrated pizza topping? Happy Sunday!
ON MY PIZZA 👉🏻 Homemade tomato basil sauce, kumato tomatoes, chive flowers, portobello mushrooms, shiitake mushrooms, baby bella mushrooms, white beech mushrooms and radish sprouts.
Ingredients:
For The Pizza Dough
1¾ cups flour
½ cup lukewarm water
1 tbsp olive oil
1 tbsp cane sugar
2½ tsp dry active yeast
½ tsp dried rosemary (optional)
1 tsp salt
1 tsp corn meal
Method
In a bowl whisk together the water, sugar and yeast until well incorporated. Let sit for 5-10 mins until a foamy layer has formed on top indicating the yeast is active.
Add the flour, olive oil, rosemary and salt. Knead together until you have a moist and elastic dough, ~5-10 mins.
Cover the dough with a damp towel and let sit in a warm, dark spot until doubled in size, ~30-45 mins.
Preheat over to 450°F and dust a pizza pan with cornmeal. Transfer your dough to the pan and flatten evenly. Let dough rest 5-10 mins.
Add your toppings of choice and dust the crust of the pizza with more cornmeal for maximum crispiness.
Stick the pizza in the oven and bake for 10-11 mins or until crust is nice and golden. Enjoy!
All credit to the right owner Noha
Noha via instagram (leeksnbeets). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
