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mushroom pancetta and wild garlic pizza with cream cheese

I have a new obsession for pizza with a white sauce base like crème fraiche or like this one with cream cheese. it was so yummy. I mixed some pesto into it that was made with spinach and wild garlic and topped it with pancetta, mushrooms and mozzarella and leeks. the wild garlic season is almost over so just use spinach and a garlic clove in the pesto instead if you cant get any. in Italy we ate so much pizza I felt like I couldn’t bare the sight of it by the end of the week lol, but I would happily eat this. I found some blue footed mushrooms at the farm shop I think they are called blueits? not sure how to spell it. they loose their colour when they cook but they are pretty amazing to look at. you can see the slight blue tinge in the photo below, I have some more in the fridge at the moment, those are destined for pasta. isn’t Italian food so good maybe its all the carbs.

pizza base

  • 175g ’00’ or plain flour
  • 1 tbsp olive oil
  • ½ tsp fast-action dried yeast
  • ½ tsp salt
  • 120 ml water (lukewarm)

 

Put the flour, yeast and salt into a large bowl (or mixer) – Put the salt and yeast on opposite sides of the bowl to prevent the salt killing the yeast. Make a well in the centre and add half the water (60ml) and the oil, mix well. Keep adding water a little bit at a time until all of the flour has been incorporated into the dough. The dough should be slightly sticky but not to wet. knead with the dough hook or on an oiled surface for about 5 minutes. place dough in a oiled bowl and leave to rise for about 1 to 1 and a half hours until doubled in size.

preheat oven to 200c fan

topping

  • 1 cup spinach
  • 6 wild garlic leaves or 1 garlic clove
  • 1/4 cup pine nuts
  • 1/3 cup grate parmesan
  • 2 tbsp. oil
  • salt and pepper
  • 3/4 cup cream cheese like Philadelphia
  • 5 slices or pancetta
  • 4 large mushrooms
  • hand full of pine nuts
  • half a leek sliced thinly
  • 1 mozzarella cheese shredded
  • handful of spinach
  • salt and pepper

make the pesto add the spinach, wild garlic or garlic clove, parmesan and pine nuts with a little oil in a food processer, add the cream cheese and mix,

knock out air in dough and stretch into a circle spread on the cream cheese mixture then top with sliced mushrooms, pancetta, pine nuts, spinach and mozzarella and leeks drizzle with a little oil and add salt and pepper bake for 15 to 20 minutes

 

 

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