Wild mushroom, onion and goat cheese pizza

Ingredients for 2 servings:

• 250 g flour
• ½ cube of yeast, 21 g
• ½ tsp salt
• 1 pinch(s) of sugar
• 3 tbsp oil
• 3 tbsp water, lukewarm
• 100 ml water, lukewarm
• 200 g tomatoes, pureed
• 1 onion(s), red
• 1 spring onion(s)
• 300 g mushrooms (wild)
• 150 g goat’s cheese (roll)
• 100g mozzarella
• salt and pepper
• Garlic
• oregano

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes

Mix flour and salt in a mixing bowl. In a small well, add yeast, sugar, and 3 tablespoons of water, then stir in a little flour from the edge. Cover and let rise in a warm place for 10 minutes. Mix 1 tablespoon of oil with 100 ml of water, add to the yeast dough, and knead for about 5 minutes. Cover and let rise in a warm place for 45 minutes. Cut the onion into thin wedges and the spring onion into thin rings. Cook the wild mushrooms beforehand, depending on the type of mushroom. Slice the mozzarella and drain well. Slice the goat cheese and then quarter these again. Preheat the oven with the baking tray to 250°C. Divide the pizza dough into 2 portions and roll out very thinly onto suitable pieces of baking paper. Brush the dough with oil, then add the tomatoes, mushrooms, and onions. Season with salt, pepper, garlic, and oregano, and top with the cheese. Using the baking paper, transfer the pizzas to the baking sheet and bake for about 15 minutes. Tip: I can’t stand tomatoes, so I spread blue cheese on the dough instead.