My husband and I love pizza, like most people I guess. It’s something I bake often, as it’s not a lot of hassle. It’s very easy to make, I can put on it what I have in the fridge and it turns out delicious every time. This time I’ve made Shiitake Mushroom Pizza. From all the mushrooms, Shiitakes are my favourite. Besides mushrooms, I put Specialty Olives that I made a few weeks ago. I need to make another batch, a bigger one, now that Christmas is coming.
On the 25th I’ve started a personal challenge: 30 bakes in 30 days. Basically, I want to bake something each day. It doesn’t matter if it’s something easy like a pizza or a loaf of bread. It can also be a 3 tier cake. It mostly depends on what I have in mind if there is a special occasion or not. I will finish the challenge on the 24th December, a day in which I’m sure I’m going to bake… like a lot.
If you fancy joining in the challenge, even with a single bake, use the hashtag #30Days30Bakes on twitter and tag me ancaslifestyle. I will RT all vegetarian recipes and I will also comment on all. In the roundup I’m planning to make after Christmas, I can link to any recipes that caught my eyes. Feel free to link to my blog, obviously I would appreciate it, but it’s not necessary.
Now, let’s talk about Shiitake Mushroom Pizza, the first in my #30Days30Bakes challenge. I made it on a pizza stone, so I gave specific instruction for it. If you don’t use a pizza stone, just put the dough on a baking paper on a tray. It’s easier.
Ingredients for a big pizza:
– 100g strong white flour
– 100g strong wholemeal flour
– 6g Easy-Bake yeast
– 1 tsp sugar
– 130ml lukewarm water
– coarse cornmeal
– 3 spoons oil
– 100g Shiitake mushrooms
– 100g grated cheddar
– 200g tomato sauce
– 30g Gouda
– olives and sundried tomatoes
Start by making the dough. Using the stand mixer bowl, put both types of flour in the bowl. Put the salt on a side, make a well in the flour and add the yeast, the sugar and pour the water on top, pour a spoon of oil. Mix on slow speed for a minute or so, then mix for another 6 minutes at medium speed. Put the dough in an oiled bowl, cover with cling film, and leave to rise for 30 to 40 minutes.
Meanwhile, heat the rest of the oil in a frying pan. Toss in the mushrooms and cook them for a few minutes. Stir or shake the pan.
When the dough has risen, roll the bread dough with a rolling pin. Cover the transfer plate with a lot of coarse cornmeal. Put the dough on top and cover it with a kitchen towel.
Heat the oven at 200C or 180C fan with the pizza stone inside to heat up. While the oven is heating, leave the pizza to rise. Start to cut the olives, the sundried tomatoes, the gouda, and the mushrooms.
When the oven reached the temperature, make the pizza. Spread the tomato sauce on the pizza base. Add the cheddar on top, and the pieces of gouda. Toss the mushrooms, olives, and sundried tomatoes on top.
Transfer the pizza from the plate on the hot pizza stone. Bake it for 20 to 25 minutes.
I hope you liked my pizza and I also hope you’ll join in the #30Days30Bakes challenge.