PIZZA DOUGH
1.1 kg (2 lb 3½ oz) plain, sifted
2 tablespoons fresh yeast
25 g (1 oz) salt
2 teaspoons sugar
560 ml (18 fl oz) water
½ cup semolina or polenta

MUSHROOM FRICASSEE
1 tablespoon olive oil
100g (3½ oz) button mushrooms, quartered
50g (2 oz) Swiss brown mushrooms, quartered (optional)
1 large shallot, finely chopped
1 garlic clove, finely chopped
2 tablespoons chopped tarragon
Salt and pepper to taste
Squeeze of lemon

ASSEMBLY
200g taleggio cheese, diced
1 bunch rocket, washed and dried
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (optional)

PIZZA DOUGH
1. Combine all ingredients in a mixer bowl and work the dough with a dough hook for at least 15 minutes. The more elastic the dough becomes the better.
2. Transfer it to a large, lightly oiled container, cover this with cling film and set aside in a warm place for 40 minutes or until doubled in size.
3. Knead the dough using the semolina or polenta on a cold work surface for 5 minutes.
4. Divide the dough into 8 even pieces; roll each piece out to½ cm thick rounds.

MUSHROOM FRICASSEE
1. Heat the oil in a large heavy-based frying pan on the induction cook top on setting 6.
2. Add the mushrooms and cook for 3 minutes or until they are tender but still holding their shape.
3. Add the shallots, garlic and tarragon. Remove from the heat, drain in a colander and place in a bowl.
4. Season with salt, pepper and lemon juice to taste.
5. Cool for 5 minutes.

TO ASSEMBLE
1. Preheat the oven to 240 ˚C degrees on Intensive Bake.
2. Place the pizza/bread stone in the oven, and allow to heat (30-40 minutes approx).
3. Lay each of the eight rounds of dough on a lightly floured work station.
4. On one half of each of the rounds, spoon 1 tablespoon of the mushroom fricassee, scatter over 25g of diced taleggio.
5. Fold the dough over to make a half circle.
6. Place the 8 closed pizzas on to the pre heated pizza stone and bake for 6-8 minutes or until crisp.
7. Remove from the oven, place on four plates with equal serves of rocket on the side, drizzled with extra virgin olive oil and aged balsamic vinegar if desired.