11-07-2025
Tray-baked garlic mushroom, mascarpone and artichoke pizza
This style of pizza is probably my favourite. It's easy to make, and not far off from a focaccia – light, fluffy and ideal for a summer lunch in the garden.
The topping is elevated by using quality ingredients from the Tesco Finest range. For me, that includes tender marinated violetta artichokes, creamy mozzarella di bufala and exotic mixed mushrooms, including shiitake, oyster and other varieties for a rich flavour and texture.
Prep 30 min (plus 2 hr 45 min proving time)
Cook 50 min
Serves 6
For the topping 2 tbsp Tesco Finest Sicilian extra virgin olive oil, plus a little extra to drizzle 450g Tesco Finest exotic mixed mushrooms, larger mushrooms halved 2 large garlic cloves, thinly sliced 2 tbsp fresh thyme 140g Tesco Finest Italian violetta artichokes, halved 2 balls Tesco Finest mozzarella di bufala Campana, drained and torn 70g mascarpone 20g Tesco Finest parmigiano reggiano, grated (optional)
For the base 500g Tesco Finest '00' grade pasta and pizza flour
1 sachet fast action yeast
1 tsp salt
1 tsp sugar
4 tbsp Tesco Finest Sicilian extra virgin olive oil
350ml tepid water
To servePeppery salad leaves
Suggested wine pairingTesco Finest Central Otago pinot noir
Tip the flour into a large mixing bowl. Add the yeast, salt and sugar, and mix together. Make a well in the centre for the oil and water. Mix until you have a dough then knead in a stand mixer for 5 minutes, or knead by hand on a well-floured surface for 7 minutes. Form the dough into a ball and place in an oiled bowl, cover and set aside at room temperature for about 2 hours or until doubled in size.
Oil a large lipped baking tray and line with baking paper. Roll out the dough and fit snugly into the tray. Leave to rise again in a warm place for 30 minutes.
To create a 'pizza stone', place a second baking tray, overturned, on the top shelf of the oven and put the heat on to full power.
Heat 2 tbsp of olive oil in a large pan. Batch fry the mushrooms over a medium heat for 7-10 minutes, or until they start to brown. Add the garlic, 1 tbsp of thyme and cook for 3 minutes. Set aside to cool. Mix the mascarpone in a bowl with a little salt.
Drizzle a little extra oil on to the dough and dimple all over with your hands. Top with the mushrooms, mozzarella, artichokes, dollops of mascarpone, the remaining thyme and the parmesan, if using. Rest for 15 minutes.
Place the tray containing the dough on top of the 'pizza stone' in the oven and turn down to 200C (180C fan)/390F/gas 6. Bake for 40 minutes until golden and risen.
Slide on to a board and slice into six. Serve with a well-dressed peppery salad.
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