Serves - 2
Prep Time - 30 min

Ingredients

For the Base 

Maida – 1¼ cup

Semolina – 2 tbsp

Salt – a generous pinch

Sugar – a pinch

Baking Powder –1 tsp

Oil – 3tbsp

Water – ½ cup

 

For Mushrooms

Onions, sliced - 1 pc

Sugar - ½ tsp

Balsamic Vinegar - 2 tbsp

Pioppino Mushrooms - a Bunch

 

For Tomato Concase

Tomatoes, de-skinned, de-seeded and quartered - 1 pc

Oregano Seasoning - 1 tbsp

 

For Roasted Garlic 

Whole Garlic, Halved Horizontally - 1

 

For Finishing 

Pizza Base - 1

Mushroom and caramelised Onion

Tomato Concase

Roasted Garlic

Mozzarella, sliced

Olive Oil - as required

Method

Prepare the Dough

Mix all-purpose flour, semolina, salt, sugar, and baking powder in a bowl. Add oil and mix until crumbly. Gradually knead in water to form a smooth dough, cover, and let it rest.

Cook the Mushrooms and Onions

Sauté sliced onions in oil until translucent. Add sugar and balsamic vinegar to caramelize, then toss in Piopino mushrooms, add a pinch of salt, and cook until tender.

 

Prepare the Tomato Concasse

Blanch the tomatoes, deseed them, and cut them into quarters. Cook them in oil with salt and oregano seasoning until soft and flavorful.

Roast the Garlic

Slice a whole garlic bulb in half horizontally, drizzle it with oil, and roast until it becomes golden and soft.

 

Assemble and Cook the Pizza

Roll out the dough, cook one side in a pan until golden, then flip. Layer the base with the mushroom-onion mixture, tomato concasse, roasted garlic and mozzarella. Cover and cook on low heat until the cheese melts and the base turns crispy.

Finish and Serve

Drizzle with olive oil, slice, and serve hot