Combine the dough dry ingredients together and kneed into a smooth soft liable dough with the olive oil and pale ale. Cover and leave in a warm place to prove for at least 40 minutes. Meanwhile prepare the sauce. Chop the mushrooms into thick pieces and soak the dried porcini in hot water to soften. Cook the mushrooms together with the garlic in a knob of butter. Season well with salt and pepper and splash with the beer. Allow to liquid to evaporate and bind with the cream, sprinkle in the thyme and reduce until sauce has thickened. Remove from heat and allow to cool. Next, divide the dough into 2 pieces. Roll and flatten with the finger tips. Drizzle a baking tray with olive oil and transfer the dough onto it. Top the bases with the tomato sauce, followed by the mushrooms and mozzarella. Allow the flat bread to rest for 20 minutes before baking. Bake in a moderate hot oven at170°c for approximately 20 minutes, or until dough is golden and crusty.


Serves 2

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