Mushroom Pizzettes

Ingredients
3 tablespoons olive oil
350g fresh mushrooms, washed and sliced
2 shallots, chopped
2 garlic cloves, finely chopped
30ml chopped fresh mixed thyme and flat leaf parsley
40g Gruyere cheese, grated
2 tablespoons grated Parmesan cheese
salt and pepper
Dough
225g strong white flour
1/2 teaspoon salt
1 teaspoon easy-blend dried yeast
150ml warm water
30ml olive oil

Method
1. Mix the flour, salt and yeast together - add the warm water and olive oil and combine until the mixture forms a soft dough.
2. Turn out the dough and knead until smooth and elastic - place in an oiled bowl, cover with cling film, and leave to rise fin a warm place for 1 hour until doubled in size
3. Preheat the oven to 220C - heat 2 tablespoon of the oil in a large pan - add the mushrooms, shallots and garlic and fry over a moderate heat until all the mushroom juices have evaporated - stir in half the herbs, season, then set aside to cool.
4. Divide the dough into four and roll out each one to a 13cm round - place well apart on two greased baking sheets - push up the dough edges to form a thin rim - brush the pizza bases with the remaining oil and top with the mushroom mixture.
5. Mix together the grated cheeses and sprinkle them over the mushroom mixture - bake for 15-20 minutes, until crisp and golden.

Status
Untried