Wild Mushroom Pizza


Who doesn't like pizza? These pizzas are extra special though, as they're topped with freshly foraged wild mushrooms and other choice wild edibles. Easy to make, and the perfect spring or summer al-fresco dish! We like to use a selection of wild mushrooms, such as Cauliflower Fungus, Winter Chanterelles, or Hen of the Woods, as well as chopped Wild Garlic, Wild Leek (and their bulbils), and even foraged Pesto. You can add any wild food you fancy, mixing them with your favourite "standard" toppings, like chicken and ham to make something special!

This homemade pizza was topped with Hen of the Woods, Winter Chanterelles, Wild Garlic and Few-Flowered Leek Bulbils.

Ingredients


Prep Time: 20 Minutes

Dough Proofing Time: One Hour

Cooking Time: 2-7 minutes (depending on method)

Makes: 6-8 Pizzas

For Pizza Dough:

  • 700g strong white bread flour
  • 300g finely ground semolina flour
  • 1 teaspoon salt
  • 2 x 7 g dried yeast sachets
  • 1 tablespoon golden caster sugar
  • 4 tablespoons extra virgin olive oil

For Pizza Sauce:

  • 500g Passata
  • 1 tbsp of dried Oregano
  • Dash of garlic powder
  • Salt & Pepper to taste

Toppings:

  • Any wild-foraged mushrooms, plants herbs or pickles that you fancy!
  • Mozarella Cheese or any cheese that you fancy!

Method


Make the Pizza Bases:

  1. Sieve the flour, semolina and salt on to a clean work surface and make a well in the middle.
  2. Mix the yeast, sugar and oil with 650ml of lukewarm water in a jug, and leave for a few minutes, then pour into the well.
  3. Gradually bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing in larger amounts of flour. When it starts to come together, work the rest of the flour in and knead until you have a smooth dough.
  4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth or some clingfilm and place in a warm room for about an hour until the dough has doubled in size (this is called proofing).
  5. Once proofed, place the dough to a flour-dusted surface and knead it with your hands to push out any air. The dough is now ready to use, or you can keep it wrapped in clingfilm, in the fridge (or freeze it) until required.
  6. Divide the dough up into about six to eight balls and roll them out.


Make the Pizza Sauce:

  1. Place the Passata in a bowl.
  2. Add the Dried Oregano, Garlic Powder, Salt and Pepper and mix thoroughly.


Build the Pizzas & Cook:

  1. Spread a ladle of pizza sauce onto the freshly rolled pizza bases.
  2. Add a little grated mozarella, followed by your chosen toppings.
  3. Add more Mozarella on top.
  4. Lightly oil a pizza tin, place your built pizza on top and cook in a pizza oven for 1-2 minutes. Alternatively, cook in a conventional oven at 220 degrees, Gas Mark 7, for 5-7 minutes until golden-brown.