Plant-Based Mushroom and Truffled Zucchini Pizza
Ribbons of zucchini, meaty portabello mushrooms, and fragrant truffle oil makes skipping the meat and cheese easy as dish.
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Cooking tools:
- Stand mixer
- Pizza cutter
- Oven
- Baking sheet
- Mixing bowl
- Sifter
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Plastic wrap
- Kitchen towel
Ingredients
- 4 cups ‘00’ flour or strong white flour, sifted, plus extra for dusting
- 1 sachet instant active dried yeast
- ⅛ teaspoon sea salt
- 1½ cups warm water
- 4 tablespoons olive oil, plus extra for greasing
- 8 tablespoons tomato purée
- 2 ounces portabello mushrooms, finely sliced
- 4 zucchinis, sliced into ribbons
- ⅛ teaspoon chili flakes
- ¼ cup
- truffle oil
- 1 handful basil leaves, to garnish
- A few oregano leaves, to garnish
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