https://www.cutoutandkeep.net/projects/gourmet-shroom-pizza • Posted by Cat Morley
This pizza was inspired by our visit to Mellow Mushroom in Savannah and their Holy Shitake pizza. Back in rainy Scotland, we attempted to recreate the pizza at home and it was delicious.
This pizza was inspired by our visit to Mellow Mushroom in Savannah and their Holy Shitake pizza. Back in rainy Scotland, we attempted to recreate the pizza at home and it was delicious.
Make the pizza base by sieving the flour and salt into a large bowl. Stir the yeast in to a jug with the warm water and olive oil until it has dissolved. Make a well in the middle of the flour and pour the water in to the middle, using a fork to combine the mixture in to a thick dough. Knead the dough until smooth before covering and leaving to rise for an hour. Roll the dough out into your base, dust with cornmeal and use a fork to pierce the base in several places. Leave for 15 minutes before baking in an oven at 180c for 5 minutes.
While the pizza base in proving, chop a red onion and slowly caramelise in a frying pan with a little olive oil until golden.
Chop your tomato into thin slices and then splash the onions with a little balsamic vinegar before removing from the heat. Place the tomatoes in the pan to soften in the remnant heat.
Remove the pizza from the oven and spread the base with aioli.
Tear the mozzarella on top of the pizza and sprinkle with a generous amount of parmesan cheese.
Spread the red onion across the pizza with the gourmet mushrooms.
Drizzle with the green pesto and snip the chives on top.
Drizzle with truffle oil and sprinkle with some more parmesan cheese.
Spread the tomatoes on top and bake in the oven for 8 minutes until cooke.d
Sprinkle with a little more parmesan before serving.