Mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil, finely chopped garlic and pine nuts. Gradually add the water, mixing well to form a soft dough.
Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with cling film and leave to rise for about 1½ hours or until doubled in size.
Heat a large frying pan with the olive oil. Sauté the onion, garlic and mushrooms together for about 8 minutes on a high light or until all the excess liquid has been absorbed. Add the parsley and season well.
When the dough has risen, knock it back, then knead again until smooth, roll into a ball. Divide the mixture into 4. On a lightly floured work surface roll out the risen dough thinly into 4 squares about 20 cm / 8 inch square.
Pre-heat the oven to 220°C/ 425°F/ Gas mark 7.
Spoon the mushroom mixture over the pizza dough, sprinkle over the pine nuts and Pecorino cheese. Bake for 8 – 10 minutes or until the cheese has melted and the pizza dough is crispy.
To serve, garnish with sprigs of fresh parsley.
See more Italian recipes