Mushroom and Garlic Pizza Recipe - With Wine Match

Pair the flavours of savoury mushroom and punchy garlic with a plump, generous red. Italian reds obviously work a treat, as do medium bodied Spanish or South African styles including Tempranillo and Merlot.
Ingredients
50ML PASSATA

2 GARLIC CLOVES

HANDFUL BASIL LEAVES

1 TSP CHOPPED OREGANO

1 TSP BALSAMIC VINEGAR

1 PINCH OF SUGAR

1 PINCH OF SALT AND PEPPER

150G FIRM MOZZARELLA, GRATED

1 BALL OF BUFFALO MOZZARELLA

10 CHESTNUT MUSHROOMS, FINELY SLICED
FOR THE PIZZA BASE

115ML WARM WATER

1/2 TBSP SUGAR

5G DRIED FAST-ACTION YEAST

1/2 TBSP OLIVE OIL

1/2 TBSP SUGAR

155G PIZZA FLOUR OR STRONG WHITE BREAD FLOUR

EXTRA FLOUR (FOR DUSTING)

Recipe Method

1. Preheat oven to 220-240°C/475°F/gas mark 9. To make the dough, dissolve yeast in warm water, add sugar, olive oil and salt and mix well. Pour the mixture into the flour, mix and turn out onto a floured surface. Knead for 5-10 minutes. Place the dough in an oiled mixing bowl, cover with a clean tea towel and leave in a warm place to rise for about an hour or until the dough has doubled.


2. To make the tomato sauce, place all the other ingredients EXCEPT the cheese, basil leaves and mushrooms into a pan and simmer gently for 25 minutes until the flavours have infused and the sauce has thickened slightly.


3. Place the dough on a lightly floured work surface and stretch into a circle, place on an oiled baking tray and top with the tomato sauce, grated mozzarella, shredded buffalo mozzarella, basil leaves and finely sliced mushrooms (add more crushed garlic if desired). Season well and bake on the top shelf of the oven for about ten minutes or until the dough is crisp and the cheese lightly browned and bubbling.



Wine Match

Head for medium bodied red styles from Spain and South Africa as a pairing for our Mushroom and Garlic Pizza recipe. Try a Tempranillo or Merlot


^ back to top ^