the Sage Test Kitchen

Ai Funghi Pan Pizza

Name: Ai Funghi Pan Pizza
Cook time: 1800 s
Total time: 52200 s
Yield: Makes 1
Ingredients: 250 ml warm water; 2 tbsp milk; 1 tsp Coarse salt; ½ tsp instant dried yeast; 300 g bread flour or strong plain flour; 2 tbsp olive oil; Cooking oil spray - for greasing; 2 tbsp (30 g) unsalted butter; 2 tbsp plain flour; 150 ml milk; 1 tsp wholegrain mustard; 20 g grated parmesan cheese; ¼ tsp Coarse salt; 2 tsp olive oil; 2 tsp unsalted butter; 150 g button mushrooms - sliced; 85 g portobello mushrooms - sliced; 1 clove garlic - crushed; ¼ tsp coarse salt; 100 g shredded mozzarella cheese; 45 g mascarpone; 25 g rocket

Gather round mushroom lovers! This one brings a medley of your favourite funghi (with plenty of garlic obvs) all atop a chewy puffed base with crisp golden crust. The Pizzaiolo has its own Pan pizza setting and brings you brick oven style pizza, straight to your bench top.

14 hrs 30 mins total time

30 mins active time

Easy

Makes 1

Ingredients

Measurements:

For the Essential Pan Pizza Dough

250 ml warm water
2 tbsp milk
1 tsp Coarse salt
½ tsp instant dried yeast
300 g bread flour or strong plain flour
2 tbsp olive oil
Cooking oil spray
for greasing

For the white sauce

2 tbsp (30 g) unsalted butter
2 tbsp plain flour
150 ml milk
1 tsp wholegrain mustard
20 g grated parmesan cheese
¼ tsp Coarse salt

For the mushrooms

2 tsp olive oil
2 tsp unsalted butter
150 g button mushrooms
sliced
85 g portobello mushrooms
sliced
1 clove garlic
crushed
¼ tsp coarse salt

For the pizza

100 g shredded mozzarella cheese
45 g mascarpone
25 g rocket

Instructions

1To make the pizza dough, place the water, milk, salt and yeast in a medium bowl. Add the flour and mix well to combine.
2Cover the bowl with plastic wrap and proof at room temperature for 12-24 hours.
Tip: If you have a Sage oven with a proof function; set to 30°C and proof for 1 hour.
3Pour the olive oil into the pizza pan and spread to evenly coat the base. Transfer the dough into the pan and turn it to coat evenly in the oil. Press the dough to flatten. Cover with oiled plastic wrap and stand, at room temperature for 2 hours, or until the dough has softened and spread towards the edge of the pan. Meanwhile, make the white sauce.
4To make the white sauce, melt the butter in a small saucepan over medium heat. Add the flour and whisk to form a paste. Continue whisking for 1 minute to allow the flour to cook out. Gradually add the milk, whisking until smooth. Continue whisking until the mixture comes to a simmer. Stir in the mustard, parmesan and salt. Remove from the heat and allow to cool.
5To prepare the mushrooms, heat the oil and butter in a medium frying pan over medium heat. Add the mushrooms and cook, stirring occasionally for 2 minutes. Add the garlic and cook for 5 to 7 minutes, or until the mushrooms are tender. Season with salt and stir to combine. Using a slotted spoon, transfer to a paper towel lined pan and allow to cool.
6About 15 minutes before the dough has finished proofing, preheat the oven. Select the Pan setting. Turn the Darkness dial to the Medium setting and select 18 minutes on the Timer dial.
7Once preheated, use your fingertips to press the dough all the way to the edge of the pan, popping any large bubbles that appear and keeping the thickness even.
8Leaving a small border, spread about 150g of the white sauce evenly over the dough. Scatter with the mushrooms and mozzarella.
Tip: The excess sauce can be refrigerated in an airtight container for up to 3 days.
9Place the pizza in the oven, press the Timer dial and cook for 18 minutes, or until the base is crisp and the cheese has melted.
10Transfer to a cutting board. Dollop with the mascarpone and finish with rocket. Slice and serve.