- 1 bought pizza base*
- 1/2 Jar of Good Quality Passata
- 1 Ball of Buffalo Mozzarella
- 4 Sices of Parma Ham
- 1/2 Punnet of Chestnut Mushrooms
- 1 tsp Dried Red Chilli Flakes
- 1 tbsp Dried Oregano
- 125g Mascarpone
- 30g Florette Peppercress
- To make the pizza dough:
- 2.5 Cups of a Combination of Whole Wheat Flour, Spelt Flour and Rye Flour (whichever you can get hold of)
- 2 ¼ tsp Active Dry Yeast (1 sachet)
- 1 tsp Salt
- 1 cup Warm Water
- 2 tbsp Olive Oil
- 1 tbsp Sugar
- Preheat the oven as per pizza base baking instructions.
- Slice the mushrooms and fry over a low heat until soft with the oregano and red chilli flakes. Season and set aside.
- Spread the passata about a 1/2cm thickness over the base of the dough, right up to the edges.
- Slice the mozzarella into thin round circles and place on the passata, followed by the mushrooms. Season with salt, pepper and more oregano flakes.
- Bake in the oven until crisp and cooked through (10 – 15 minutes).
- Roughly chop the peppercress and place loosely on top of the pizza along with the parma ham, 3 or 4 dollops of mascarpone and a final drizzle of oil.
- Serve! Chop the pizza into squares for a different look.
*Why not make your own Wholesome Brown Pizza Dough? Follow the recipe below:
- Preheat oven to 200 C.
- In a glass stir together the yeast, water and sugar.
- In a large bowl mix together your flour combination. Pour over the yeast mixture and olive oil and mix together vigorously until it all comes together as a dough.
- Turn onto a floured surface and knead for 5 – 10 minutes until smooth and bouncy. Add a splash of water if it looks dry, or a sprinkle of flour if it is too sticky to knead.
- Place in a greased bowl and cover lightly with greased cling film for 1 hour. (You can also make the dough the night before and pop in the fridge. Just leave it to come to room temperature before cooking.)
- Lightly flour a pizza stone or fill with a square of baking parchment.
- Flour a surface and rolling pin. Push your dough into a rough circle with your fingers and begin rolling out to a desired thickness (around 1cm) with the rolling pin. Roll from the centre to the edge of the dough, rotating it clockwise slightly after each roll to achieve an even circle.
- Use the rolling pin to pick up the dough and move onto your pizza stone. Add your toppings as above and bake until the dough is crisp and firm in the centre.