Exotic pan pizza with ham and shimeji mushrooms

Ingredients for 2 servings:

• 50 g water, lukewarm
• 3 g chicken broth, granulated
• 1 tsp sugar
• 10 g dry yeast
• 100 g wheat flour type 405
• 1 pinch(s) of mace powder, alternatively freshly grated nutmeg
• 1 pinch(s) black pepper, from the mill
• 1 tbsp sunflower oil
• 2 tbsp tomato paste
• 2 tbsp sunflower oil
• 4 tbsp sweet and sour hot sauce, Thai style No. 3, see recipe
• 1 tbsp BBQ sauce, smoky, e.g. E.g. Jay’s Kitchen, BBQ Sauce Kansas City
• 1 tbsp herbs of Tuscany, alternatively herbs of Provence
• 2 medium-sized garlic cloves, fresh
• 6 small onions, red
• 100 g mozzarella, coarsely grated
• 200 g ham, sliced, lightly smoked
• 200 g Shimeji mushrooms, brown cap
• 4 shiitake mushrooms, dried
• 100 g water
• 2 g chicken broth
• 40 g sour cream
• 30 g onion(s)
• 2 tbsp extra virgin olive oil
• 2 m.-large tomato(s), fully ripe
• 8 olives, dark brown
• 100 g Emmental cheese, coarsely grated
• 100 g Parmesan, grated
• n. B. Pepper, black, from the mill
• 1 tbsp oregano, dried
• n. B. rocket leaves for garnishing
• n. B. Flour for the work surface
• Oil for the pan

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

A spicy pizza with plenty of smoked ham, three cheeses, and shimeji and shiitake mushrooms. A thin, crispy base and juicy topping.

Dissolve the chicken stock, sugar, and dried yeast in lukewarm water and let it activate for 5 minutes. In the meantime, weigh the flour and mix it with the mace powder and pepper. Place it in a mixing bowl and add the yeast mixture, stirring continuously with a dough hook. Knead into a crumbly dough. Add the oil and knead the dough into a shiny, pliable ball in 10 minutes. Let it rise in a warm place for 30 minutes. For the shiitake mushrooms, heat the water, dissolve the chicken stock in it, and pour over the shiitake mushrooms. Soak for 30 minutes. Squeeze the chicken stock out of the mushrooms and keep the entire stock aside. Cut the mushroom caps into thumbnail-sized pieces. Discard the tough, hard stems. For shimeji mushrooms, remove the lower part, the substrate and mycelium. Separate and clean the mushrooms. Cut off the long stalks, halve them, and use the caps. Chop 30g of an onion into small pieces and sauté in a pan with olive oil. Add the mushroom pieces and simmer for 2 minutes. Mix the mushroom liquid with the cream and use it to deglaze the mushrooms. Let it simmer until all the liquid is absorbed. Remove from the heat and set aside. For the basic sauce, cut off both ends of the garlic and press. Mix all ingredients in a small bowl and set aside. For the first topping, cut off both ends of the onions, peel them, and cut them crosswise into approximately 2mm thick slices. Knead the risen dough for 1 minute, then roll it out with a rolling pin into a round dough ball slightly larger than the bottom of the pan (the dough ball will shrink during frying). Prick several times with a fork. Wipe the pan clean with oiled kitchen paper. Place the dough ball in the pan. Fry the bottom of the pan on medium heat until light brown on one side. Remove the flatbread from the pan and turn it over, with the brown spots facing up. Wipe the pan clean with oiled kitchen paper and return the flatbread to the pan with the brown spots facing up. Remove from the heat to add the toppings. For the first topping, spread the base sauce on the pizza base, place the small onions on top, and sprinkle the mozzarella over them. Then cover completely with ham slices. For the second topping, spread the mushroom sauce over the top. For the third topping, wash the tomatoes, cut them crosswise into approximately 6 mm thick slices, and remove the insides. Place 7 of the tomatoes around the edge and the 8th ring in the middle. Place the olives inside the rings. Mix the Parmesan and Emmental cheese and sprinkle over everything. Finally, sprinkle with pepper and oregano. Place the pan with the lid on the stove and bake the pizza over medium heat until the cheese has melted. Cut the pizza in half, arrange it on serving plates, garnish with arugula leaves, and enjoy warm. Notes: The recipe for “Sweet, Sour, and Hot Sauce, Thai Style No. 3” can be found here: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html The pan pizza is the most original form of pizza. Only the baker or, in remote areas, the village community had a stone oven, which they used to bake bread. The pan pizza has several advantages: the baking process is very energy-efficient and the heat development is localized. This is a decisive factor in southern Italy, during summer and autumn. Furthermore, the base is crispy, even with a more generous topping. The disadvantage is that the cheese topping on top doesn’t brown. A purely visual defect that can easily be remedied with fried onions.