Pepperoni pizza with chanterelles

Ingredients for 2 servings:

• 200 g Flour Type 550
• 50 g semolina (durum wheat)
• 1 cube of yeast, fresh
• 150 ml water, lukewarm
• 2 tbsp extra virgin olive oil
• 1 tsp oregano
• 1 tsp salt
• 150 g sausage (pepper)
• 4 tomatoes (Roma)
• 2 balls of mozzarella
• 150 g chanterelles, fresh or from the can

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 7 minutes

First, for the pizza dough, thoroughly mix the flour, semolina, and salt. Dissolve the yeast in warm water, let it rest for 5 minutes, and then add it to the flour mixture. Knead the ingredients with the dough hook of a hand mixer, in a food processor, or by hand until you have an elastic dough; this takes about 10 minutes. If the dough is too stiff, simply add a little more warm water; if it’s too runny, add a little more flour. Only then knead in the olive oil. Let the dough rise under a tea towel for at least 30 minutes. In the meantime, halve the tomatoes crosswise and grate them using a fine grater, leaving only the skins. Strain the excess water from the tomatoes through a fine sieve, leaving only the tomato juice and the insides. Season these tomatoes with a little salt to taste. Brush a baking tray generously with good, heatable olive oil and preheat the oven to 250°C (top/bottom heat). Knead the dough again by hand and roll it out on a floured board, roughly the size of the baking sheet, from the center outwards. The dough should be about 3 mm thick. You can also roll out two round pizzas. Place the rolled-out dough on the baking sheet and spread the tomatoes very thinly. Sprinkle with oregano. Cut the pepperoni sausage into thin slices and arrange them on the pizza, along with the chanterelle mushrooms. Tear the mozzarella into pieces by hand and sprinkle over the pizza. Bake on the second rack from the bottom for about 10-12 minutes.