Pan pizza with tomatoes and mushrooms

Ingredients for 1 servings:

• 60 g water, lukewarm
• 2 g chicken broth powder
• 1 tsp sugar, fine
• 10 g dry yeast
• 100 g wheat flour type 405
• 20 g porcini mushrooms or shiitake mushrooms, dried, ground
• 1 pinch(s) black pepper, from the mill
• 1 tbsp extra virgin olive oil
• Flour for the work surface
• 6 m.-large tomato(s)
• 120 g Pecorino or mountain cheese, grated
• 2 pinches of black pepper, freshly ground
• 350 g mushrooms, brown
• 2 tbsp butter, unsalted
• 2 tbsp mixed herbs, frozen or dried
• 2 pinches of nutmeg, freshly grated
• 1 tbsp dry white wine
• 2 tbsp sour cream
• 5 tbsp extra virgin olive oil
• n. B. Spring onion(s), the green part of which, cut into rings, for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 20 minutes

The recipe for this juicy “Pizza con pomodori e funghi” comes from Lombardy, Italy.

Measure and mix the wheat flour, ground dried mushrooms, and pepper. Measure and mix the lukewarm water, chicken broth, sugar, and dried yeast. Place the two mixed ingredients in a mixing bowl. Knead with the dough hook of a hand mixer for at least 10 minutes. Once the dough becomes crumbly, add the olive oil. When you have a smooth dough that no longer sticks to the bowl, remove the dough from the hook. Shape the dough into a ball, dust with flour, and place it in a bowl. Cover and let it rise in a warm place for 1 hour. Meanwhile, wash the tomatoes, remove the stems, peel them, quarter them lengthwise, and discard the green stem base and seeds. Halve the quarters lengthwise and crosswise. Season the tomatoes with 2 pinches of salt and drain in a sieve. Clean and finely chop the mushrooms. Wash the spring onions and slice them into thin rings, starting at the top. Melt the butter in a saucepan, add the mushrooms, and fry for 5 minutes. Stir in everything from the mixed herbs to the sour cream, and simmer until the mushroom mixture is creamy. Briefly knead the risen dough and flatten it on a floured surface. Roll it out to the size of the bottom of the pan (here 28 cm). Grease the pan with 2 tablespoons of olive oil. Place the flatbread in the pan. Pierce the flatbread with a fork, cover, and let it rise for 20 minutes. Fry the flatbread over medium heat until light brown on one side. Remove the pan from the heat. Briefly remove the base. Add 2 tablespoons of olive oil to the pan. Turn the base over, brown side up, and place it back in the pan. Brush the browned base with the remaining olive oil and top with the tomato pieces. Sprinkle half of the pecorino over the top. Spread the mushroom mixture on top and finish with the remaining pecorino. Bake the pizza with the lid on over medium heat until the cheese begins to melt. Slide the pizza onto a wooden board, garnish with spring onion rings, and slice. Serve warm as an appetizer and enjoy.