Alpine pizza

Ingredients for 2 servings:

• Pizza dough, homemade or ready-made if necessary
• 200 g tomato puree
• 150 g mozzarella, grated
• 80 g cheese, Gouda from the goat
• 2 cloves garlic
• 1 small onion(s)
• 1 tbsp olive oil
• 200 g chanterelles, fresh
• 100 g pumpkin(s), Hokkaido
• 100 g South Tyrolean bacon, thinly sliced
• some horseradish, fresh

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

the autumn version with chanterelles, bacon and pumpkin

Clean the chanterelles and, if necessary, halve or quarter them. Heat the olive oil in a pan and briefly fry the mushrooms. Before they begin to release their liquid, remove the pan from the heat and season the mushrooms with salt and freshly ground pepper. Roll out the pizza dough as thinly and round as possible. Place the tomato puree in the center of the dough and spread it over the crust with a ladle, working from the center outwards. Spread the mozzarella and goat’s cheese on the pizza. Dice the garlic and thinly slice the onion, and add them to the pizza base. Slice the pumpkin into wafer-thin strips using a cucumber slicer and arrange them on the pizza with the mushrooms. Bake the pizza for 7-10 minutes at 250°C. When it comes out of the oven hot, ready, and crispy, shred the ham and scatter it on the pizza. Finally, grate as much fresh horseradish as you like over the pizza. Plus a powerful, velvety Lagrein from South Tyrol!