Pan Pizza with Tomatoes and Mushrooms

5 from 10 votes
Prep Time 20 minutes
Cook Time 40 minutes
Rest Time 50 minutes
Total Time 1 hour 50 minutes
Course Dinner
Cuisine European
Servings 4 people


For the dough:

  • 60 g Water, lukewarm
  • 2 g Chicken broth, Kraft bouillon
  • 1 tsp Sugar, fine, white
  • 10 g Dry yeast
  • 100 g Flour, type 405
  • 20 g Mushroom flour, boletus or shiitake
  • 1 pinch Black pepper from the mill
  • 1 tbsp Extra virgin olive oil
  • 6 medium sized Tomatoes
  • 120 g Pecorino or mountain cheese, grated
  • 2 Pinches Black pepper, fresh from the mill
  • 350 g Mushrooms, brown-capped
  • 2 tbsp Unsalted butter
  • 2 tbsp Herbal mix, Italy, frozen or dried
  • 2 Pinches Nutmeg, freshly grated
  • 2 Pinches Black pepper, fresh from the mill
  • 1 tbsp White wine, dry
  • 2 tbsp Sour cream


  • 5 tbsp Extra virgin olive oil

To garnish:

  • Spring onion rings, green


  • Measure and mix wheat flour, mushroom flour and pepper. Measure and mix lukewarm water, chicken broth, sugar and dry yeast. Put the two mixed ingredients in a mixing bowl. Knead with the dough hook for at least 10 minutes. As soon as the dough becomes crumbly, add the olive oil. When you have a smooth dough that no longer sticks to the bowl, remove it from the hook. Shape the dough into a lump, flour and place in a bowl. Cover and let rise in a warm place for 1 hour.
  • In the meantime, wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stem and the grains. Halve the quarters lengthways and crossways. Salt the tomatoes with 2 pinches and drain in the sieve. Clean the mushrooms and cut into small pieces. Wash the spring onions and cut into thin rings from above. Melt the butter in a saucepan, add the mushrooms and fry for 5 minutes. Stir in the ingredients from herbal mix to sour cream and reduce the mushroom mixture until creamy.
  • Briefly knead the risen dough and press it flat on the floured worktop. Roll out to the size of the pan base (here 28cm). Grease the pan with 2 tablespoons of olive oil. Place the dough in the pan. Perforate the flatbread with a fork and cover and let rise for 20 minutes. Fry the flatbreads on one side until light brown over medium heat.
  • Remove the pan from the heat. Briefly remove the bottom. Put 2 tablespoons of the olive oil in the pan. Turn the bottom over, i.e. put the brown side up and back into the pan. Brush the brown bottom with the rest of the olive oil and cover with the tomato pieces. Scatter half of the pecorino on top.
  • Apply the mushroom mixture and finish with the rest of the pecorino. Bake the pizza over medium heat with the lid on until the cheese begins to melt. Let the pizza slide onto a wooden board, garnish, cut open, serve warm and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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