- 1 x 10 g instant dried yeast sachet
- 1 t sea salt
- 500 g flour, sifted
- 250 ml lukewarm water
- 85 ml olive oil
- Sea salt and freshly ground black pepper, to taste
- 240 g soft blue cheese
- 160 g mozzarella, grated
- 12 anchovies fillets
- 6 brown mushrooms
- 4 brown steak mushrooms
- 3 garlic cloves, crushed
- 4 bird’s-eye chillies
- Fresh rocket, for serving
Preheat the oven to 200°C.
Place the dry ingredients in a bowl and add the water. Using your fingers or a fork, bring the ingredients together to form a soft dough.
Gently knead the dough on a clean, lightly floured surface for 10 minutes until soft and elastic, adding more lukewarm water if needed.
Transfer to an oiled bowl, cover and place in a warm spot for 45 minutes, or until doubled in size. Divide into four and roll out.
Rub ½ T olive oil onto each pizza base, sprinkle with sea salt and bake for 15 minutes, or until slightly golden in colour.
Remove from the oven and top each base with 60 g blue cheese, 40 g mozzarella and 3 anchovy fillets.
Bake again for 3 to 5 minutes, or until the cheese has melted.
Place the mushrooms on a baking tray, drizzle with 3 T olive oil, scatter with garlic and season to taste. Roast for 6 to 8 minutes until tender but firm.
To make the chilli oil, fry the chillies in 1 T olive oil over a high heat until charred. Remove from the heat.
Arrange the mushrooms on the pizzas, scatter generously with fresh rocket and drizzle over the chilli oil.
Serve hot with a good crack of freshly ground black pepper.