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Pizzette con Gorgonzola e funghi (Gorgonzola and mushroom pizzette)
Makes 30 X 8CM Starters and mains
Ingredients
- splash of olive oil
- 1 garlic clove, peeled and bruised
- Swiss brown button
- mushrooms, cleaned and sliced
- few thyme sprigs, leaves only, plus extra to serve
- plain flour, for dusting
- 1 quantity basic pizzette dough
- extra virgin olive oil, for drizzling
- Gorgonzola or other creamy blue cheese, sliced
- sea salt flakes
Basic pizzette dough (Makes 30 X 8CM)
- 500g plain flour
- 10g instant dried yeast
- 1tsp olive oil
- 11⁄2tsp salt
- 40g butter, at room temperature, cut into small cubes
Method
To make the basic pizzette dough :
Combine the flour and yeast in a large bowl, then tip on to a clean work surface. Make a well in the centre and gradually add the olive oil and 250ml tepid water.
Work the flour into the liquid using a fork, starting from the centre and moving outwards until you have a rough dough.
Add the salt and a few cubes of butter and knead into the dough. Keep adding cubes of butter until it is all incorporated and the dough is smooth. Place in a large bowl, cover with cling film and place in a draught-free spot for at least 1 hour or until doubled in size.
Heat the olive oil and garlic in a frying pan over a medium heat. When the garlic turns fragrant, add the mushrooms and cook, stirring, for a few minutes then reduce the heat and add a few thyme leaves. Simmer until the mushrooms have softened, adding a splash of water if they become too dry. Season with salt and pepper and set aside.
Preheat your oven to 220C/425F/Gas 7 and place a pizza stone on a high shelf.
On a lightly floured work surface, roll out the dough, flipping it around and over occasionally until you get a roundish shape. Using the cookie cutter, cut out circles of dough. Rub each circle with a little olive oil. Place a slice of Gorgonzola on each pizzette followed by a small pile of cooked mushrooms. Carefully transfer the pizzettes to the pizza stone and bake for 12 minutes until golden.
Drizzle a little extra virgin olive oil on each pizzette, sprinkle over some sea salt and garnish with a sprig of thyme. Serve warm.
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