• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

With this recipe you can prepare two delicious thin Pizza with Pecorino cheese and truffle oil.

Difficulty: Easy
Serves 2
Preparation time: 10 minutes
Resting time: 1 hour
Cooking time: 20 minutes
Total: 1 hours and 30 minutes
Egg-free; Vegetarian

For the base:
250g (9 oz) strong white flour for bread
1 tsp active dry yeast (or 12g-½oz fresh yeast)
2 tbsp extra virgin olive oil
1 pinch of salt
1 pinch of sugar
Warm water

For the topping:
1 Mozzarella cheese, diced
4 tbsp Pecorino cheese, grated
6 tbsp tomato puree (passata)
6 mushrooms Champignon, finely sliced
Truffle oil

1. Dissolve the yeast (dried or fresh) in a little bit of warm water.
2. Sieve the flour in a large and clean bowl; add yeast, oil, salt, sugar. Stir with a fork.
3. Pour half a glass of warm water and start to mix, initially with a fork, then with your hands. Add more water if necessary. Remove the dough from the bowl and continue to knead with your hands for 5 minutes on a well-floured surface to shape the dough into a neat ball, not sticky but simply soft and elastic.
4. Put the ball back to the bowl, cover with a clean cloth and let rise for an hour in a warm and draught-free place. Once the dough has doubled in size, divide the dough up into 2 balls. With a rolling pin, roll each ball out in a pizza base of 26-28cm in diameter (remember the thinner the dough, the crisper the base will be).
5. Place each base on a greased pizza pan (I use a 30cm non-stick pizza pan with holes). Spread 3 tablespoons of tomato puree on each pizza-base, season with salt, chilli and oregano. Bake at the highest temperature possible, 240C/475°F/Gas9 for 4 minutes (one pizza at a time).
6. Remove pizza from oven; add mozzarella, mushrooms and Pecorino. Season with a drizzle of truffle oil and a pinch of salt and pepper. Put the pizza in the oven and continue cooking for another 4-5 minutes.
7. Cut the pizza into slices and garnish with fresh basil (and possibly with slices of prosciutto). Repeat the procedure for the second pizza.

NOTE: You should bake the pizza initially only with tomato puree (passata), adding mozzarella cheese only halfway to prevent it from burning. As for bread, to prevent excessive dryness of the dough, you should put in the oven with the pizza pan, a baking dish with about a litre of water.