Pizza base recipe:
1c warm water
1tsp dry yeast
2.5-3c high grade flour
1T olive oil
Place water and sugar in a bowl and mix together. Sprinkle in yeast and allow to stand in a warm place for 10min.
Mix in flour, oil and salt to form a soft dough. Knead by hand on a lightly floured surface for 10min or with a dough hook for 5min until smooth and elastic. Transfer to a oiled bowl, cover with a tea towel and leave to double in size (30-40min).
Turn onto a lightly floured surface, gently knead 2-3 times and cut into four pieces. Roll each ball into approx. 20cm rounds and transfer onto a baking tray.
Preheat the oven to 220 C while preparing the toppings.
4T olive oil
2T chopped fresh thyme
4-6 portobello mushrooms, sliced
1 pear, sliced
60g blue cheese
Handful of walnuts, roughly chopped
Combine olive oil and thyme and brush on the pizza bases right to the edges.
Top with mushrooms, pear, blue cheese and walnuts.
Bake in oven for 10-15 mins or until golden.