makes
30
prep
30 minutes
cook
15 minutes
difficulty
Easy
makes
30
serves
preparation
30
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- splash of olive oil
- a garlic clove, peeled and bruised
- Swiss brown button mushrooms, wiped clean and thinly sliced
- a few thyme sprigs, leaves picked, plus extra, to serve
- plain (all-purpose) flour, for dusting
- basic pizzette dough
- extra-virgin olive oil
- gorgonzola or other creamy blue cheese, sliced
- sea salt flakes
If making the dough from scratch, you'll need to allow an extra 1.5 hours prep time.
Instructions
Heat the olive oil and garlic in a small frying pan over medium heat. When the garlic becomes fragrant, add the mushrooms and cook, stirring, for a few minutes, then reduce the heat and add a few thyme leaves. Simmer until the mushrooms have softened, adding a splash of water if they become too dry. Add salt and pepper, to taste, and set aside.
Preheat the oven to 220°C (430°F) and place a pizza stone on a high shelf.
On a lightly floured work surface, roll out the dough, tipping it around and over every now and then until you get a roundish shape. Using an 8 cm (3¼ in) cookie cutter, cut out circles of dough. Using your finger, rub each circle with a little olive oil.
Place a slice of gorgonzola on each pizzetta followed by a small pile of cooked mushrooms.
Carefully transfer the pizzette to the pizza stone and bake for 12 minutes or until golden.
Drizzle a little extra-virgin olive oil on each pizzetta, sprinkle over some sea salt akes, to taste, and garnish with a sprig of thyme. Serve warm.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
