Wild boar salami pizza with chanterelles and pesto alla Genovese

Ingredients for 1 servings:

• 1 sachet of dry yeast
• 150 g wheat flour, type 405
• 150 ml water
• 1 g salt
• 10 slice(s) salami (salame con cinghiale- wild boar salami)
• 50 g chanterelles, fresh or from the can
• 20 g Pesto alla Genovese
• 50 g tomato(s), pureed
• 50g Gouda
• 2 g basil, shredded

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Italian delicacies at their finest

In a bowl, mix the flour, salt, and dry yeast thoroughly, then add water until a sticky dough forms. Let the dough rise in a warm place for 1 to 2 hours, until it has doubled in size. Cover the bowl with a wet cloth to prevent the surface from drying out. Once the dough has risen, preheat the oven to 225 degrees Celsius (425 degrees Fahrenheit). While the oven is preheating, place the pizza on the baking sheet. Lightly flour the baking sheet and the dough in the bowl. Then, using a fork, cut the dough from the edges of the bowl and roll it onto the baking sheet. Do not knead again. Press the dough into a plate-sized disc about 1 cm thick with your hand. Immediately dust any sticky spots with flour. Alternatively, use a rolling pin; again, use this to immediately remove any sticky spots. Spread the passata over the dough with the back of a spoon, season with basil, arrange the salami slices on top, arrange the freshly cleaned chanterelles, rinsed in water from the can, and shaken dry, on top, and scatter a dollop of Pesto alla Genovese on a few spots. Cover everything with grated cheese and place it on the middle rack of the hot oven for about 15 minutes. When the cheese and the edges of the pizza start to brown, turn off the oven and place the baking sheet on the bottom of the oven. Bake until the pizza base is nice and crispy and peels away from the baking sheet.