- Serves: 4
- Cooks In: 20 minutes
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Ingredients
Method
Make the pizza dough Combine the water, yeast, salt, sugar and oil in a jug. Stir to combine. Sift the flour into a large bowl. Add the yeast mixture and mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 8 minutes or until elastic (see tip).
Preheat oven to 220°C fan forced. Cut dough in half. Roll each half out to a 22cm x 34cm rectangle. Place on 2 lightly greased baking trays. Combine 1 tablespoon oil and the garlic. Brush over the pizza bases. Bake for 8 minutes. Swap trays over and bake for a further 4–5 minutes or until light golden. Remove from the oven.
Meanwhile, heat remaining oil in a non-stick frying pan over high heat. Add the mushrooms. Cook for 4–5 minutes or until tender. Spoon mushrooms over the pizza bases. Top with capers and bocconcini. Bake pizzas for a further 4–5 minutes or until cheese melts. Top with rocket. Season with salt and pepper. Serve with lemon wedges.
Ingredients
Directions
Make the pizza dough Combine the water, yeast, salt, sugar and oil in a jug. Stir to combine. Sift the flour into a large bowl. Add the yeast mixture and mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 8 minutes or until elastic (see tip).
Preheat oven to 220°C fan forced. Cut dough in half. Roll each half out to a 22cm x 34cm rectangle. Place on 2 lightly greased baking trays. Combine 1 tablespoon oil and the garlic. Brush over the pizza bases. Bake for 8 minutes. Swap trays over and bake for a further 4–5 minutes or until light golden. Remove from the oven.
Meanwhile, heat remaining oil in a non-stick frying pan over high heat. Add the mushrooms. Cook for 4–5 minutes or until tender. Spoon mushrooms over the pizza bases. Top with capers and bocconcini. Bake pizzas for a further 4–5 minutes or until cheese melts. Top with rocket. Season with salt and pepper. Serve with lemon wedges.
