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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Mushroom Pizza
Mushroom Pizza
(Pizza ai Funghi)

For the Pizza Dough:
9 oz (250 grams) plain flour (plus extra for dusting)
1/2 oz (15 grams) fresh yeast
4 fl oz (120 ml) lukewarm water
3/4 teaspoon salt
Extra virgin olive oil, for brushing (optional)
For the Topping:
12 oz (350 grams) mushrooms, sliced
1 garlic clove, chopped
3 tablespoons extra virgin olive oil, plus extra for brushing
2 tablespoons chopped fresh flat leaf parsley
Plain flour, for dusting
Salt and pepper
Prepare the Pizza Dough:
Sift the flour and salt into a mound on a work surface.
Make a well in the center.

Break up the yeast in the water with a fork until its very smooth and pour into the well.

Mix in the flour with your fingers and make a soft dough.

Knead well, stretching and pulling until it becomes elastic and smooth.

Shape into a ball, cut a cross in the top, place in a bowl, and cover.

Let it rise in a warm place for about 3 hours until it almost doubles in size.

Flatten the dough with the palm of your hand and roll out on a lightly floured surface to a round about 1/4 inch (5 mm) thick.

Brush a baking sheet with olive oil or line it with baking parchment.

Put the dough round on it and press out until it covers the area. The rim must be thicker than the center.

Prepare the Pizza:
Heat the olive oil in a frying pan.
Add the garlic and mushrooms and cook over a low heat, stirring frequently, for about 5 minutes.

Season with salt and pepper and sprinkle with parsley.
Simmer over a very low heat for about 30 minutes.

Preheat the oven to 220C (425F) Gas Mark 7 and brush a baking sheet with olive oil or line it with baking parchment.

Roll out the dough on a lightly floured surface.
Press it out on the baking sheet.

Spread the mushrooms on top and bake for 20 minutes. Serves 4.
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