Cep and pepper pizza
If you once bought a bread machine, now’s the time to dig it out. While I don’t necessarily swear by it for making bread (handy though it is), for pizza dough it’s brilliant. Just put the ingredients in order, set the machine to pizza mode (50 minutes) and, if you can, wait at least an hour afterwards so the dough rises well…. You can start the programme half a day ahead and it’ll be just as perfect… And by making your own dough, you’ll know exactly what’s gone into it 😉
Preparation
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Step 1
A few hours ahead, make your pizza dough (see pizza dough recipe).
Half an hour before the meal, roll the dough out on a floured surface. If you follow the proportions I give, you’ll make two big ones. To taste, you can roll it more or less thinly (mind you, the dough will puff up). If you leave it too thick, it risks being really too thick. My tip: roll it fairly thin the first time and adjust for the next ones depending on the result… Meanwhile, preheat the oven to 200 °C. Top it with tomato coulis, strips of red pepper, ceps (depending on the foraging, you’ll have enough for both pizzas or not) and parmesan. Bake for 15 minutes. Serve with a green salad and an Italian wine.
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