Tray-baked garlic mushroom, mascarpone and artichoke pizza

• portioner: 6 servings
• aktiv tid: 30 minutes
• total tid: 4 hours 5 minutes

Ingredienser

2tbsp Tesco Finest Sicilian extra virgin olive oil plus a little extra to drizzle

450g Tesco Finest exotic mixed mushrooms larger mushrooms halved

2 large garlic cloves thinly sliced

2tbsp fresh thyme

140g Tesco Finest Italian violetta artichokes halved

2balls Tesco Finest mozzarella di bufala Campana drained and torn

70g mascarpone

20g Tesco Finest parmigiano reggiano grated (optional)

500g Tesco Finest ‘00’ grade pasta and pizza flour

1sachet fast action yeast

1tsp salt

1tsp sugar

4tbsp Tesco Finest Sicilian extra virgin olive oil

350ml tepid water

Peppery salad leaves

Instruktioner

Tip the flour into a large mixing bowl.

Add the yeast, salt and sugar, and mix together.

Make a well in the centre for the oil and water.

Mix until you have a dough then knead in a stand mixer for 5 minutes, or knead by hand on a well-floured surface for 7 minutes.

Form the dough into a ball and place in an oiled bowl, cover and set aside at room temperature for about 2 hours or until doubled in size.

Oil a large lipped baking tray and line with baking paper.

Roll out the dough and fit snugly into the tray.

Leave to rise again in a warm place for 30 minutes.

To create a “pizza stone”, place a second baking tray, overturned, on the top shelf of the oven and put the heat on to full power.

Heat 2 tbsp of olive oil in a large pan.

Batch fry the mushrooms over a medium heat for 7-10 minutes, or until they start to brown.

Add the garlic, 1 tbsp of thyme and cook for 3 minutes.

Set aside to cool.

Mix the mascarpone in a bowl with a little salt.

Drizzle a little extra oil on to the dough and dimple all over with your hands.

Top with the mushrooms, mozzarella, artichokes, dollops of mascarpone, the remaining thyme and the parmesan, if using.

Rest for 15 minutes.

Place the tray containing the dough on top of the “pizza stone” in the oven and turn down to 200C (180C fan)/390F/gas 6.

Bake for 40 minutes until golden and risen.

Slide on to a board and slice into six.

Serve with a well-dressed peppery salad.