Mushroom Riccota and Olive Pizza
- 4 Roma Tomatoes, quartered
- 3/4 teaspoon caster (aka, superfine) sugar
- 7 g (1/4 ounce) dry yeast or 15 g (1/2 ounce) fresh yeast
- 1/2 cup (125 ml/4 fl oz) skim milk
- 1 3/4 cups (220 g/7 oz) plain flour
- 2 teaspoons olive oil
- 2 cloves garlic, crushed
- 1 onion, thinly sliced
- 750 g (1 1/2 pounds) mushrooms, sliced
- 1 cup (250 g/8 oz) low-fat ricotta
- 2 tablespoons sliced black olives
- small fresh basil leaves
Preheat oven to 210° C (415° F/Gas 6-7). Put tomato on a baking tray covered with baking paper, sprinkle with salt, cracked black pepper and 1/2 teaspoon sugar and bake for 20 minutes, or until the edges are starting to darken.
Stir yeast and remaining sugar with 3 tablespoons warm water until the yeast dissolves. Cover and leave in a warm place until foamy. Warm the milk. Sift the flour into a large bowl and stir in the yeast and milk. Mix to a soft dough, then turn onto a lightly floured surface and knead for 5 minutes. Leave, covered, in a lightly oiled bowl in a warm place for 40 minutes, or until doubled in size.
Heat the oil in a pan and fry the garlic and onion until soft. Add the mushrooms and stir until they are soft and the liquid has evaporated. Leave to cool.
Turn the dough out onto a lightly floured surface and knead lightly. Roll out to a 36 cm (15 inch) circle and transfer to a lightly greased oven or pizza tray. Spread with the ricotta, leaving a border to turn over the filling. Top with the mushrooms, leaving a circle in the center, and arrange the tomato and olives in the circle. Fold the dough edge over onto the mushrooms and dust the edge with flour. Bake for 25 minutes, or until the crust is golden. Garnish with basil.
Nutrition Info: Protein 15g; Fat 7.5g; Carbs 30g; Dietary Fiber 6g; Cholesterol 20mg; 1100 kJ (265 calories)