Ingredient 2 - Pecorino Cheese

Pecorino cheese is a firm Italian cheese traditionally made from sheep’s milk. It is a creamy and white in appearance, and comparatively mild in flavor.

Fresh pecorino cheese is fairly accessible – I managed to scour it down in a regional supermarket, even at a reasonable price. In saying that, mozzarella would be a fine substitute.

There is nothing quite like homemade pizzas bases, however if you don’t fancy the kneading process then simply buy a good base and try the topping!

Mushroom, Chilli and Pecorino Cheese Pizza

Pizza bases

Makes 2 thin crispy bases

1 tsp dried yeast (or 1 satchet)

¾ cup lukewarm water

pinch of caster sugar

1 ½ cups plain white flour

pinch of salt

• Place the lukewarm water in a small bowl and sprinkle the yeast and sugar on top. Let it stand for 20 minutes.
• Prepare the bench top for kneading by wiping it down, sprinkling it with plain flour and having 1 cup of flour on standby.
• Combine flour and salt in a mixing bowl. Make a well in the center and pour the yeast mixture in. Firstly use a fork to combine the ingredients, then use your hands so it comes together well.
• Turn onto the floured bench and use as much flour as necessary to bring into a firm ball.
• Begin the kneading process – this should take around 20 minutes in total. Take the ball of dough, place your heel in the centre and then push your heel away from you, pushing the dough with it. Turn the dough 45 degrees and then repeat the ‘pushing the heel away’ process. Once a complete circle has been done, fold the dough over and repeat the process again. You may find that more flour needs to be added as you knead if you find the dough too sticky.
• Once satisfied with the kneading, form the dough into a ball, place it in a clean bowl and cover with glad wrap. Let it rest for 2 hours or until doubled in size.
• Take the dough out of the bowl and knead for a further 5 minutes, adding more flour if necessary. Divide dough into 2 portions and place one aside.
• Roll the portion out or alternately mould it onto a pizza tray so it is covered. Do not worry too much if not perfect, as this will add to the authenticity!

The leftover dough can be used to make another pizza or place in a well-sealed container in the fridge and used within 3 days.

Pizza topping

Makes enough for 1 pizza

400g button mushrooms

1 large garlic clove

2 tbsp olive oil

1 long red chilli

3 sprigs of rosemary

200g fresh pecorino cheese

• Preheat fan forced oven to 220°.
• Wash the mushrooms and keeping the skin and stalks on, slice into fairly thick slices. Finely chop the garlic clove and chilli. Remove the rosemary from the stalks and roughly chop.
• Heat the olive oil in small fry pan over medium heat. Add the mushrooms, garlic and half of the chopped rosemary and sauté for 10 minutes or until the mushrooms are just starting to brown. Set aside and cool for 10 minutes.
• Slice the pecorino cheese up into thick slices, around 5mm thick.
• Spoon mushroom mixture over the base and place the pecorino pieces on top. Sprinkle with chilli and the remaining rosemary.
• Cook the pizza in the oven for 15 minutes or until cheese has started to brown. You should be able to well and truly smell it by this stage!