This Swiss Cheese and Wild Mushroom Pizza is a treat to myself. I am guilty of complete self indulgence here.
Why, you may be asking?
Pizza in our house used to be quite straightforward. I would make it, tailor the toppings to suit everyone’s preferences and it would be consumed. Of late, although my children are not particularly fussy eaters we have had a bit of problem with pizza. One child likes pizza without cheese, all of a sudden (not really a pizza then), one likes pizza without the tomato sauce, another child just eats it and my husband only really considers pizza to be edible if it is topped with copious amounts spiced meats. Which leaves me, eating pizza that I am not passionate about, just going through the motions.
With a few hours to myself, I embarked on what would be one of my most favourite ‘pizzas’ and I intended to enjoy it.
This is a thin, and crispy, wholemeal pizza (it was the only bread flour I had in the cupboard), with no tomato sauce, so let’s call it a ‘bianco’, covered in beautifully rich, gruyere Swiss cheese and wild mushrooms, drizzled with a garlic olive oil. Oh, it is good!
I absolutely love mushrooms but just don’t seem to get the chance to enjoy them enough these days. As a child, one of my all time favourite hot snacks would be sautéed mushrooms on toast and I suppose I am recreating those flavours here.
This pizza was super easy to make and the proving times were practical – I think you could make this from start to finish in 1.5 hours. I adapted the quantities from the fabulous Pete Evans wholemeal pizza base recipe.
I was very happy with how this pizza turned out. Is was beautifully thin and crispy (just how I like my pizzas) and so, so flavoursome without being overly rich. Enjoy with a salad, or slice up and share it, but only if you absolutely have too…
Have a great weekend.
- 125ml lukewarm water
- 1 teaspoon instant yeast
- 3/4 teaspoon sugar
- 1 tbsp. olive oil
- 215g wholemeal bread flour, plus extra for dusting
- 4g salt
- Semolina, for dusting (optional)
- 200g gruyere cheese, grated
- 200g of mixed mushrooms, sliced
- 1 garlic clove crushed
- 3 tbsp. olive oil
- Seasoning to taste
- Sprinkle with rocket, watercress or green salad leaves
- Mix together the lukewarm water, yeast and sugar until well combined. Set aside for a few minutes until the mixture becomes frothy on top. Add the olive oil and stir further.
- In a large bowl, or the bowl of a freestanding mixer fitted with a dough hook, mix together the flour and salt. Add the yeast mixture to the flour and mix slowly until a dough comes together. Either tip the dough onto a work surface and knead by hand for 5 minutes, or continue to mix further with the dough hook attachment until the dough is smooth and elastic. Form the dough into a ball and place in a oiled bowl. Cover with a tea towel and allow to prove about an hour.
- Tip the dough onto a lightly floured work surface. Knock the dough back and then divide into two. Form two balls by cupping your hands around the dough to achieve the round shape. Place on an oiled baking tray, cover again and leave for about 15 minutes. In the meantime, preheat the oven to 230 degrees C, or Gas Mark 8. Prepare the topping.
- Crush the garlic clove and mix with olive oil. Set aside. Wipe/clean the mushrooms and slice. Grate the cheese. Prepare two baking trays by lining with baking parchment.
- Sprinkle some flour and semolina, if using, onto the baking parchment. Take one of the dough balls and roll into a thin pizza base, approximately 10inch wide. Repeat with the second dough ball.
- Top the bases by adding the cheese, then the mushrooms and then a little further cheese. Drizzle the garlic/olive oil mixture over both the pizzas. Season according to taste. Turn the oven down to 210 degrees C, or Gas Mark 6. Bake the pizzas for 8-10 until golden and crisp.
- Remove from the oven. Serve with green salad leaves.
Source: Pizza base adapted from Pete Evans’ ‘Pizza’