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Funghi pizza
Also known as pizza ai funghi · mushroom pizza · pizza funghi e mozzarella
Mushrooms scattered dense over mozzarella pools and thyme, the crust freckled from the oven. Earthy and mellow.
Typical serving
800 kcal
usually 620–1020 kcal
| 28 g | |
| 100 g | |
| 32 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- the dough needs about 1h30 to prove — or two shop-bought bases
- an oven at its hottest, with a heavy tray heated in it
Ingredients
Serves 2 · dimmer marks are storecupboard
- 280gplain flour
- 1 tspdried yeast
- 120gpassata
- 150gbuffalo mozzarella
- 250gchestnut mushrooms
- 1½ tbspolive oil
- 2garlic cloves
- 1 few sprigsthyme
Method
7 steps
fold · 9m
Flour, yeast, salt and about 185ml of warm water kneaded until smooth and springy.
rest · 1h 30m walk away
Covered and left until doubled, the oven on at maximum for the last twenty minutes with the tray in it.
chop · 6m
Mushrooms sliced thick, garlic sliced, mozzarella torn and drained on paper.
fry · 12m
Mushrooms into a wide hot pan with the oil, in two batches, and left alone until they have browned and given up their water. Raw mushrooms on a pizza boil in their own liquid and float the cheese off the base.
chop · 7m
Dough halved and stretched out by hand, rim untouched.
roast · 14m
A thin scrape of passata, cheese, mushrooms and thyme, onto the hot tray until the rim is blistered and the base is spotted underneath.
finish · 2m
Oil and pepper over as they come out.
Worth knowing
In Italy funghi means one topping, applied generously — the single-subject pizza is the tradition, not the compromise.
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