Mushroom, chicken and Gruyère pizza – Food & Home Magazine

Ingredients

• <h3>Pizza base</h3>
• 400g ‘00’ flour, sifted
• pinch salt
• 30ml (2 tbsp) brown sugar
• 7g dried yeast
• 250ml (1 cup) water, lukewarm
• <h3>Topping</h3>
• 1 whole (1,9kg) chicken, covered in chicken stock and boiled for 40 minutes
• 150g tomato paste
• 50g dried porcini mushrooms, soaked in 250ml (1 cup) hot water for 10 minutes
• 150g brown mushrooms, sliced
• 150g Gruyère, grated
• 150g mozzarella, grated
• handful fresh thyme sprigs + extra, to serve
• salt and freshly ground black pepper, to taste