Mascarpone and walnut pizza
| Serves: | 2 |
Ingredients
- 100 g wild mushrooms, sliced
- 350 g bread flour
- 1 x 10 g sachet Instant dried yeast
- 1/2 cup Polenta
- 3 garlic clove, thinly sliced
- 3/4 cup castor sugar, plus extra for dipping the pastry shapes
- 1/4 tsp salt
- 4 Tbsp olive oil, to drizzle
- 250 g mascarpone, at room temperature
- 50 g Parmesan cheese
- 2 spring onions, sliced for serving
- 60 g walnuts, roughly chopped
- olive oil, to drizzle
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Cooking Instructions
To make the base:
- Heat the oven to 220 °C.
- Put the flour in a large bowl and stir in the yeast, sugar and salt.
- Pour in the olive oil and water and quickly mix the ingredients together until they form a dough.
- Remove from the bowl onto a lightly floured surface and knead for about 8 minutes or until the dough is smooth.
- Lightly sprinkle a couple of tablespoons of polenta or flour over a large baking sheet.
- Using a rolling pin, roll out the dough into a rough oval shape about 30 cm x 35 cm – you can also do this on a greased baking tray.
To make the topping:
- Spread the mascarpone around the pizza base using the back of a spoon.
- Scatter with garlic, half the parmesan, the mushrooms, spring onions and walnuts, then the remaining parmesan.
- Season with salt and a good grinding of black pepper.
- Bake for 12–18 minutes or until the base is crisp and the top is golden.
- Serve with a drizzle of olive oil.
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