(serves 4)
4 cloves garlic, roughly chopped
1 sweet white onion, roughly chopped
3 tbsps butter
1 pound portobello mushrooms, roughly chopped
4 cups beef stock (commercial works fine)
1/2 tsp dried thyme leaves
1/2 cup whole milk
1/2 cup light or single cream
fresh black pepper and salt to taste
In a heavy saucepan, saute the garlic and onion in the butter till soft, then stir the mushrooms in the mixture until coated with butter. Cover with the beef stock and simmer high until soft, about 20 minutes. Puree with a hand blender and sprinkle with thyme, then stir in milk and cream, and season to taste. Be careful with the salt; commercial stock is quite salty already. Enjoy.
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(serves at least four generously, with three large pizzas)
800 grams strong bread flour
1/2 tbsp each dried thyme, dried basil
pinch salt
2 packets dried yeast
500 ml tepid water
1 tbsp milk
1 tbsp olive oil
1 extra tbsp olive oil
tomato sauce:
2 tbsps olive oil
1 large can whole Italian plum peeled tomatoes
5 cloves garlic, minced
2 tsps Italian seasoning
handful whole basil leaves
toppings:
1 packet Simply Sausages
1 70-gram bag rocket leaves
1 red onion, sliced thin
500 grams pizza mozzarella (less liquid than ordinary), shredded
1 cup dried porcini mushrooms
fresh cherry tomatoes, halved
Piri-piri oil to drizzle
1/2 cup fresh grated parmesan to scatter over top
This is something to make when you have a fair amount of time, to allow for the dough to rise, and a fair amount of energy, to make the sauce and prepare the toppings. The results will make you throw away your order-out-pizza menus and will leave you wanting to make it all over again, the next night.
For the dough, mix all the dry ingredients well with a fork, in a large bowl. Mix all the wet ingredients in a measuring cup and pour slowly over the flour mixture, stirring with…
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