Breville Test Kitchen

Porcini, Brie and Speck Pizza

Name: Porcini, Brie and Speck Pizza
Cook time: 2100 s
Total time: 8100 s
Yield: Makes 4
Ingredients: 3⅓ cups (17½ oz) bread flour; 2 tsp instant dried yeast; 2 tsp granulated sugar; 2 tsp flaky sea salt; 1 tbsp olive oil; 1 cup (8 fl oz) lukewarm water - approximately; 1½ oz dried porcini mushrooms; 1 tbsp olive oil; 1 clove garlic - crushed; 1 cup (3½ oz) shredded mozzarella cheese; 7 oz brie or taleggio - rind removed, thinly sliced; 10½ oz piece speck - rind removed, very thinly sliced; Arugula; Extra-virgin olive oil; Flaky sea salt; Freshly ground black pepper

Earthy porcini and creamy brie provide an upscale twist on your favorite slice. The Crispy Crust™ Pizza Maker provides some fierce heat and a thin crust setting to finish with plenty of crunch and chew.

2 hrs 15 mins total time

35 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the dough

3⅓ cups (17½ oz) bread flour
2 tsp instant dried yeast
2 tsp granulated sugar
2 tsp flaky sea salt
1 tbsp olive oil
1 cup (8 fl oz) lukewarm water
approximately

For the topping

1½ oz dried porcini mushrooms
1 tbsp olive oil
1 clove garlic
crushed
1 cup (3½ oz) shredded mozzarella cheese
7 oz brie or taleggio
rind removed, thinly sliced
10½ oz piece speck
rind removed, very thinly sliced

To serve

Arugula
Extra-virgin olive oil
Flaky sea salt
Freshly ground black pepper

Instructions

1To make the dough, place the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes, or until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured countertop and knead for 10 minutes, or until smooth and elastic.)
2Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until the dough doubles in size.
3Turn the dough out onto a lightly floured countertop and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into four, 6½ oz pieces.
4To make the topping, place the porcini mushrooms in a heatproof bowl. Cover with boiling water. Let stand for 30 minutes. Drain well. Chop.
5Combine the oil and garlic in a small bowl.
6To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
7Roll out each piece of pizza dough to form a 9-inch round and place each on a 11-inch square piece of parchment paper.
8Prick the crusts with a fork or pizza docker.
9Spread the garlic oil over each pizza crust. Top with mozzarella, brie, mushrooms and speck.
10Select the THIN crust setting.
11Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
12Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 5-7 minutes, or until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
13Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
14Repeat with the remaining pizzas.
15Top with arugula, drizzle with olive oil and season with salt and pepper. Slice and serve.