METHOD

For the dough:

• In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5-10 minutes.
• Add the flour, salt and olive oil. Bring it all together until a soft ball forms. Remove the dough from the bowl and knead for a few minutes on a floured surface until smooth.
• Place in a lightly oiled bowl and cover with a clean dish cloth. Let the dough rise for about 30 minutes in a warm area.
• Once the dough has roughly doubled in size cut it in half. Roll out two large pizza bases on a lightly floured surface.

For the pizzas:

• Preheat oven to 220°C.
• Place roughly torn mushrooms and thyme in a baking dish. Drizzle with olive oil and season well with salt and pepper. Roast mushrooms for 7 minutes and set aside.
• Increase your oven temperature to as high as it can go. If you have a pizza stone or a large cast iron skillet - preheat them.

Assemble pizzas by splitting the toppings between the two.

• Combine the ingredients for the chilli and garlic oil and spread onto the pizza base. Top with grated mozzarella.
• Add pieces of anchovies, torn up olives, crumbled feta, the roasted mushrooms and fresh bocconcini mozzarella.
• Bake on the bottom shelf of the oven for ±10 minutes until golden brown and cooked through.
• Scatter with fresh rocket, slice and enjoy!

Home cooking pizza tip:

If you do not have a pizza stone or a cast iron pan, fry your pizza / slices in a dry non-stick frying pan after it has cooked in the oven. This will crisp up the base if necessary!