Porcini & speck

Ingredients

Dough

• 4 x 180g basic pizza dough

Topping

• 40g porcini mushrooms, soaked (see note)
• 1 clove garlic, crushed 2 tablespoons white wine
• 1 tablespoon chopped parsley
• 200g Fior di latte mozzarella or buffalo mozzarella, thinly sliced
• 150g taleggio cheese, rind removed, diced
• 12 slices thinly sliced speck

To serve

• Rocket leaves
• Extra virgin olive oil

Note

Soak mushrooms in hot water for 30 minutes or until soft.

Method

Topping

Drain mushrooms and sauté in a frying pan with garlic, wine and parsley, set aside.

Cooking the Pizza

1. Turn the ON/OFF switch to the ON position.
2. Preheat Pizza oven on setting PREHEAT for 15 minutes.
3. Divide dough into four 180g balls. Roll out one piece of pizza dough to form a 24cm disc and place onto a large square of baking paper.
4. Prick base with a fork or pizza docker.
5. Divide toppings evenly into four. Top base with mozzarella (3cm from the edge), taleggio and mushrooms.
6. Select THIN crust setting.
7. Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
8. Open lid and slide paper out carefully. Close lid and cook for 4–6 minutes or until cooked to your liking.
9. Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
10. Open lid carefully with oven mitt and remove pizza onto chopping board.
11. Top with speck and rocket. Drizzle with oil.
12. Cut into wedges and serve immediately.