Fried Pizza with Mixed Mushrooms and Tomatoes

Name: Fried Pizza with Mixed Mushrooms and Tomatoes
Yield: Serves 6
Cuisine: Italian
Ingredients: 400 g mixed wild and cultivated mushrooms (chanterelles, blewits, horns of plenty, etc.); 400 g mixed wild and cultivated mushrooms (chanterelles, blewits, horns of plenty, etc.); 3 garlic cloves, finely chopped; extra virgin olive oil; a pinch of salt; water as required; 400 g mixed wild and cultivated mushrooms (chanterelles, blewits, horns of plenty, etc.); 400 g mixed wild and cultivated mushrooms (chanterelles, blewits, horns of plenty, etc.); 300 g 00 flour or plain white flour; 300 g 00 flour or plain white flour; 15 g fresh yeast, or granular dried yeast reconstituted in a little lukewarm water; 15 g fresh yeast, or granular dried yeast reconstituted in a little lukewarm water; salt and pepper to taste; 10 basil leaves, torn; 300 g tomato pulp (deseeded fresh or canned); 1 mild fresh red chilli, sliced; salt and pepper to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

I used to believe that what my mother cooked could not be improved upon.

I think that, if she were still alive, she would agree that the addition of mushrooms to her fried pizza, which we grew up with, would be desirable.

Ingredients

Pizza Dough

300 g 00 flour or plain white flour
15 g fresh yeast, or granular dried yeast reconstituted i

Europe
Italy
Pizza
Mediterranean
Vegan

Method

For the pizza dough, mix together the flour, yeast and salt. Add enough water to make a soft dough. Leave it to rise for 1-2 hours, covered with a cloth in a warm but not draughty place.

Meanwhile, for the topping, clean the mushrooms as appropriate, and coarsely chop. Fry two-thirds of the garlic in 4 tablespoons of the oil then, just before browning, add the mushrooms and chilli. Saut