Preheat the oven to 210°C / 415°F.
Cover a baking tray with baking
paper, then place the tomatoes on it.
Sprinkle the salt, pepper and 1/2
teaspoon sugar on the tomatoes and bake for 18 minutes. Make
sure the edges are starting to darken.
Add the yeast and the remaining
sugar in 3 tablespoons warm water and stir until the yeast is
fully dissolved. Set aside in a warm place until foamy.
In a pan, warm the milk. Place the
flour into a large bowl, then stir in the yeast and milk.
Mix the flour, yeast and milk
until they form a soft dough. Transfer te dough to a lightly
Knead the dough for approximately
4-5 minutes. Lightly grease a bowl. Place the dough in it, cover
and set aside in a warm place for 45 minutes. By that time, the
dough should have doubled in size.
Heat the oil in a pan. Add in the
onion and garlic. Fry until soft.
Add in the mushrooms to the pan.
Stir until they become soft and the liquid evaporates. Let cool.
Return the dough out to the
lightly floured surface and knead gently.
Roll the dough out to a 36 cm / 15
inch circle. Then press it into a lightly greased pizza tray.
Spread the ricotta over the dough,
leaving a border to turn over the filling.
Top the ricotta with the
mushrooms, leaving a circle in the centre. Place the tomatoes
and olives in the circle.
Fold the edges of the dough over
the mushroom. Then dust the edges with flour.
Place the filled dough in the oven
and bake for 30 minutes. Make sure the crust is golden.
Garnish the pizza with basil.
Slice and serve warm.