Mushrooms are what make this colourful Pizza ai Funghi really deli-cious. Serve as a filling supper dish. the top of the dough with a little flour and cover the bowl with a clean, damp cloth. Set the bowl aside in a warm, draught-free place for 45 minutes to 1 hour, or until the dough has risen and has almost doubled in bulk.
Meanwhile, prepare the filling. In a small frying-pan, heat the 1 tablespoon of oil over moderate heat. When the oil is hot, add the onion and fry, stirring occa-sionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the mushrooms and fry, stirring occasionally, for 3 minutes or until they are tender. Remove the pan from the heat and set aside.
Preheat the oven to very hot 450°F (Gas Mark 8, 230°C). Using the 1 tea-spoon of olive oil, lightly grease a large baking sheet and set aside.
Turn the risen dough out of the bowl on to a floured surface and knead it for 3 minutes. Cut the dough in half. With a lightly floured rolling pin, roll out each dough half to a circle about -j-inch thick. Carefully arrange the dough circles, well apart, on the prepared sheet.
Arrange the chopped tomatoes over the dough circles to cover them completely.
Sprinkle over the basil, oregano, salt, pepper and chopped pimiento. Cover with the Mozzarella slices. Using a slotted spoon, remove the onion and mushroom mixture from the frying-pan and arrange it over the cheese. Moisten each filling with the remaining teaspoon of oil.