Two 185g balls Pizza dough
80g mozzarella cheese, cut into lardons
110g goat feta, crumbled
1/2 tsp truffle oil
115g oyster mushrooms, cut into strips
115g portobello mushrooms, thinly sliced
4 tbsp extra-virgin olive oil
1/2 tsp Maldon sea salt
1/2 tsp fresh thyme leaves
freshly ground black pepper
Gjelina: cooking from Venice
Chronicle Books, 2015
Heat 2cm black granite slab in oven to 250°C.
Coat the crumbled goat feta with truffle oil.
In a bowl, toss together the mushrooms, extra-virgin olive oil, and sea salt.
Scatter rimless baking sheet with polenta.
Stretch one dough ball with hands until 10 to 12inches in diameter on a floured surface, then transfer to prepared baking sheet.
Scatter dough with half the mozzarella, half the fresh thyme and some black pepper.
Cover generously with half the mushrooms, almost over the whole base.
Top with half the crumbled truffle goat feta.
Mist base of the oven, and close the door for a few seconds.
Open oven and load the pizza on to the stone, sliding the tray quickly so it transfers.
Mist the base of the oven again before closing.
Bake for 4 to 5 minutes.
Once the rim starts to look pillowy and airy, using the pizza peel, turn the pizza 180 degrees to ensure that it browns evenly all over.
It's ready when the rim is a deep golden brown and beginning to char, and the bottom of the pizza is crisp, 6 to 8 minutes total.
Using the peel or rimless baking sheet, transfer the pizza to a cutting board.
Slice and serve hot.
Repeat with remaining ingredients for second pizza.