Mushroom and rosemary pizza

INGREDIENTS
olive oil
2 teaspoons polenta
1 quantity pizza dough
½ cup (130g) basic tomato sauce
1 cup (100g) grated mozzarella cheese
250g button mushrooms, sliced
¼ cup rosemary leaves
1 clove garlic, chopped finely
2 tablespoons olive oil
salt and freshly ground black pepper
80g fetta cheese, crumbled

METHOD
Preheat the oven to very hot (240°C). Brush two large rectangular oven trays with a little olive oil, sprinkle with the polenta.

Divide dough in half. Roll each half to 20cm x 35cm rectangle, place on prepared trays.

Spread basic tomato sauce evenly over dough; top with the mozzarella and mushrooms. Combine the rosemary, garlic, oil and salt and pepper in a small bowl. Brush over mushrooms.

Bake in a very hot oven for 10 minutes, reduce temperature to moderately hot (200°). Slide pizzas off the trays and directly onto the racks. Top with fetta, bake for a further 5 minutes or until crisp and browned.