So the kindergarten came to visit us – after months of peering in the back door of the cottage and asking me if it was my home! And the whole term they had been cultivating some of the 30 boxes of mushrooms given to us by the Australian Mushroom Growers Association just in preparation for their very own pizza… served with a simple salad and loads of smiles… See you in the playground gorgeous kidlets!
Fresh from the garden: mushrooms, fresh herbs, onion, garlic
Recipe source: Melissa
Makes: One large pizza
For the pizza topping:
- Preheat the oven to 220C. You can prepare the topping now while you wait for the oven to heat up.
- Wipe the mushrooms and break into small pieces into a big bowl. Drizzle with a tablespoon or two of olive oil and a pinch of salt.
- Wash and carefully dry the herb sprigs – pick the leaves, discarding the stalks.
- Tear each ball of bocconcini in half.
- Grate the parmesan and reserve.
Assembling the pizza:
- Scatter some flour on the table and roll the dough out to form an even rectangle to cover the baking tray.
- Assemble the pizza directly onto the tray, flouring the tray well first.
- Using the metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered.
- Layer the bocconcini on top and season well, then scatter the herbs over the pizza.
- Drizzle the pizza with about a tablespoon of olive oil, then slide it into the oven.
Baking the pizza:
- Bake the pizza for about 12 minutes or until the edges are very crusty and the cheese is bubbling.
- You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
- Once the pizza is done, transfer it to the large wooden board using the wide egg lifter.
- Cut the pizzas crossways into small squares, and lift onto serving plates.
- Sprinkle the reserved parmesan cheese over the slices and then get ready to eat!
Notes: What other sort of vegetables could you use in a pizza? What sort of other pizza could we make?