Slice of Mushroom Pizza

It’s been a tough old week, one of those weeks where at the end of it you need something hot, bubbling, cheesy and super easy – preferably with a large glass of wine.

Luckily for me, Mr Crumpet is the King of pizza dough. He knocks it up, six minutes in the morning, between warm paws (in contrast, my fingers resemble the Ice Queen’s so I stick to pastry). By the days end, the dough has risen and is ready for whatever inventive topping we are craving.

Sick of the usual tomato base, we went for a crème fraiche and lemon base, topped with garlic mushrooms, thyme and mozzarella. Originally inspired by a pre-Christmas trip to the Southbank Centre Christmas Market last year, where I ignored the Christmas trinkets and tucked into steaming hot mini mushroom pizza breads. So inspired in fact, that Mr Crumpet received this Kilo 12” Pizza Stone on Christmas morning.

For Mr C’s pizza base:

250g strong white flour

1 tsp fast action dried yeast

125ml warm water

glug of olive oil

twist of pepper

  1. Combine ingredients, knead for 6 mins, cover and leave to rise for at least 1hr in a warm place.
  2. Place a pizza stone (or flat baking tray) in the oven and preheat to 220°C.
  3. Divide your dough in half (freeze one half for another day in cling film, it will make great pitta breads too!), knock back your remaining half of dough and roll out into a circular shape, place on your stone when up to temperature, prick the dough and cook for 5mins to prevent a soggy bottom.
  4. Prepare your topping…

Chestnut Mushrooms and Thyme Sprigs

Lemon Creme Fraiche

Pizza Stone

For the pizza topping:

150ml crème fraiche

zest of 1 lemon

8 chestnut mushrooms

1 garlic clove

1 tbsp butter

1 ball mozzarella

parmesan to grate

a handful of thyme sprigs

drizzle of chilli oil

twist of salt and pepper

  1. In a pan melt the butter over a medium heat, thinly slice the mushrooms and garlic, brown in the pan until soft.
  2. Grate the zest of 1 lemon into the crème fraiche and spread onto the pizza base.
  3. Spread the browned mushrooms and garlic on top of the crème fraiche.
  4. Slice the mozzarella and layer over the mushrooms, scatter over the thyme and a fine grating of parmesan.
  5. Finally, season with salt and pepper, a drizzle of chilli oil will help the pizza brown and give extra depth of flavour.
  6. Place back in the oven for approx 12 mins.

Serve with a simple green salad, kick back and relax.

– Miss C x