John Myers
Ingredients for 1 servings:
- 300 g Flour Type 405
- 80 g durum wheat semolina
- 250 ml water
- ½ cube of yeast
- 1 tsp, heaped salt
- 3 tbsp olive oil
- 1 cup crème fraîche with herbs
- 1 bulb(s) garlic
- 1 small onion(s)
- 5 mushrooms
- 15 fish fingers
- 150 g cheese, grated
- Spice(s) and herbs as desired
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 50 minutes
Dissolve the yeast in lukewarm water and let it stand briefly. Mix the flour, durum wheat semolina, and salt in a bowl. Add the water and yeast. Knead with a food processor or by hand until the dough is nice and smooth (takes about 10 minutes). Now add the olive oil and knead the dough lightly again. Let the dough rest for about an hour. Roll out the dough thinly and place it on an oiled baking sheet. Spread the crème fraîche evenly over the dough and sprinkle with the finely chopped garlic (a bulb, not a clove!). Top with various exquisite and flavorful spices and herbs, as desired. Spread the cheese on the pizza. Next, add the finely sliced mushrooms and onion rings. Last but not least, place the golden-brown, halved fish sticks on top. Bake the pizza at 250 degrees Celsius for about 10 minutes, until the dough and cheese are nicely browned. The pizza will now be a hit with young and old, and is delicious for any occasion.
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