|Mushroom, leek and taleggio pizza
The recipe used here produces a very thin pizza base, which cooks quickly. If you are using a different recipe, or a tin tray rather than a pizza stone, or if your oven does not go to over 250C, you may need to extend the cooking time. Let the edges of the pizza get quite brown - if you take it out when the edges are just turning golden, the middle will probably not be fully cooked. This makes two pizzas, each about 20 cm or so in diameter.
|1 quantity||pizza dough|
|250 g||flat mushrooms, chopped into 1.5 cm pieces|
|250 g||chestnut mushrooms, halved|
|2 cloves||garlic, peeled and chopped|
|6 sprigs||fresh thyme, leaves stripped|
|sea salt and freshly ground black pepper|
|3||medium leeks, white parts only, cut into 1.5 cm rounds|
|125 g||ball of mozzarella, coarsely grated|
|300 g||taleggio, sliced|
Preheat the oven to 200C. If you are using a pizza stone, place it in the oven now.
Make the pizza dough as per the recipe. While it is rising, combine in a baking dish the mushrooms, garlic and thyme, and toss well with a drizzle of olive oil and salt and pepper. Bake for about 20 minutes, stirring once or twice, or until the mushrooms are dark brown and cooked. Set them aside. Turn the oven to its highest temperature.
While the mushrooms are roasting, heat some olive oil in a pan and saute the leeks gently for 10-15 minutes, until they are soft and the edges are gently browning. Mix the leeks through the mushroom mixture.
Once the dough has risen, divide it into two pieces, returning one to the bowl. Roll the other piece out on a floured, flat surface, until it is about 20 - 25 cm in diameter. Tear off a piece of greaseproof paper and gently ease the pizza base onto it. Brush a little olive oil around the outer inch or so of the pizza base, to ensure that it browns and doesn't dry out while cooking.
Spread half the grated mozzarella over the pizza base. The coverage will be patchy, but that is fine. Top this with half the mushroom and leek mixture, and then scatter slices of taleggio over the top of this. Remove the pizza stone from the oven, opening and closing the oven door quickly so as to lose as little heat as possible. Using the greaseproof paper, slide the pizza on to the stone, and quickly return it to the oven. Cook for 7 minutes - the cheese should be melted and browning, and the edges of the pizza quite dark golden. Repeat with the second half of the pizza dough.
25 October 2003