- Serves: 4
- Preparation: 30 minutes
- Cooks In: 1 hour
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Ingredients
Method
Warm the milk and half the water to blood temp and add the yeast with a pinch of sugar. Leave in a warm place for 10mins to pre-ferment (activate the yeast).
In a kitchen aid with dough hook, add the flours and salt and mix.
Slowly pour in wet ingredients to incorporate.
Mix on medium speed for 5–7mins until the dough is soft and stretchy.
Place in a large bowl and prove in a warm place for 1 hour until ¾ doubled in size.
Place on a floured bench and split dough in 3 or 4, depending on the size you want your pizzas!
Shape dough into nice rounds using your palms in a circular motion to get the top skintight.
Place on a floured tray, flour the top of the doughs and cover with plastic wrap and prove in the fridge overnight.
Destem the green kale and roughly chop.
Slice the mushrooms stems and all and keep separate.
In a hot pan add some oil and sauté the kale until partially cooked. Reserve in a mixing bowl big enough to add in the mushrooms and kale.
Heat some oil in the same pan and add all the Portobello mushrooms. Get some colour on one side and add some chopped garlic and knobs of butter. Once the butter starts to melt and bubble, add salt, toss the pan and leave for 30sec then add to kale. Repeat for the other mushrooms.
Prove your dough for 1 hour before making the pizzettas.
Preheat your pizza oven to 400°C, or your fan forced oven to 200°C, with a heavy steel tray placed upside down. (Or a pizza stone if you have)
Dust your bench with flour, press pizzettas out leaving a 1cm edge around the dough.
Top with the mushroom kale mix.
Have your pizzettas ready to go into the oven; and lastly crack an egg in the middle and cook pizzettas for 2–3 mins.
Sprinkle with chopped herbs, squeeze of lemon, crumbled goats cheese and a drizzle of chili oil.
Ingredients
Directions
Warm the milk and half the water to blood temp and add the yeast with a pinch of sugar. Leave in a warm place for 10mins to pre-ferment (activate the yeast).
In a kitchen aid with dough hook, add the flours and salt and mix.
Slowly pour in wet ingredients to incorporate.
Mix on medium speed for 5–7mins until the dough is soft and stretchy.
Place in a large bowl and prove in a warm place for 1 hour until ¾ doubled in size.
Place on a floured bench and split dough in 3 or 4, depending on the size you want your pizzas!
Shape dough into nice rounds using your palms in a circular motion to get the top skintight.
Place on a floured tray, flour the top of the doughs and cover with plastic wrap and prove in the fridge overnight.
Destem the green kale and roughly chop.
Slice the mushrooms stems and all and keep separate.
In a hot pan add some oil and sauté the kale until partially cooked. Reserve in a mixing bowl big enough to add in the mushrooms and kale.
Heat some oil in the same pan and add all the Portobello mushrooms. Get some colour on one side and add some chopped garlic and knobs of butter. Once the butter starts to melt and bubble, add salt, toss the pan and leave for 30sec then add to kale. Repeat for the other mushrooms.
Prove your dough for 1 hour before making the pizzettas.
Preheat your pizza oven to 400°C, or your fan forced oven to 200°C, with a heavy steel tray placed upside down. (Or a pizza stone if you have)
Dust your bench with flour, press pizzettas out leaving a 1cm edge around the dough.
Top with the mushroom kale mix.
Have your pizzettas ready to go into the oven; and lastly crack an egg in the middle and cook pizzettas for 2–3 mins.
Sprinkle with chopped herbs, squeeze of lemon, crumbled goats cheese and a drizzle of chili oil.
