To make a dough you’ll need:
1 1/2 cups of flour (I used stoneground wholemeal flour)
1/2 cup of milk
3 tbsp virgin coconut oil – melted
1 tbsp extra virgin olive oil
2 tbsp flaxseed – milled
1 tbsp chia seeds – milled
salt & dried rosemary
For the tomato sauce you’ll need:
2 tomatoes – chopped
5 slices of chargrilled pepper (from a jar) – chopped
4 cloves of garlic – minced
1 tbsp tomato paste
salt & chilli flakes
For the topping:
100gr feta cheese
2 tbsp soft cheese
Handful of dried chanterelles (mushrooms)
Basil for garnish
Start off by soaking chanterelles for an hour.
Pre-heat the oven to 180C and start making the dough.
To make dough simply whisk together the dry ingredients then stir in both oils and milk until a dough forms. If the dough is too dry add more milk 1-2 teaspoons at a time until the dough comes together. Knead the dough with your hands about 10 times and then form it into a ball. Cover the bowl with a towel and let the dough rest 10 minutes.
In the meantime, simmer all ingredients for the sauce in a pan until tomatoes and pepper start forming a light, but chunky paste. Leave to cool for 15min. For smooth tomato sauce, blend it for 2 mins.
Divide the dough in half for two smaller pizzas. On a non-stick baking sheet roll the dough out into a circle, poke the dough with a fork and then bake it plain for 8 minutes.
Remove the dough from the oven, smother the top with soft cheese, tomato sauce and crumble feta cheese and chanterelles on top. Return the pizza to the oven and bake for 15 minutes. When ready, garnish with basil leaves and tuck in straight away.