John Myers
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Pizza with Porcini Mushrooms and Three Types of Cheese
The perfect pizza with porcini mushrooms and three types of cheese recipe with a picture and simple step-by-step instructions.
Yeast dough for 1 tray or two pizza cakes
- 400 g Flour
- 40 g Fresh yeast
- 0,5 tsp Sugar
- Salt
- 3 tbsp Olive oil
- 100 g Natural yoghurt 1.5%
- 80 ml Lukewarm water
Covering
- 150 ml Tomato puree – in-house production from cherry tomatoes
- 2 Toes Garlic
- 2 Onions
- Some sugar, salt, black pepper
- 70 g Goat cream cheese
- Thyme
- 600 g Boletus
- Rapeseed oil
- 1 Mozzarella
- 60 g Blue cheese
Yeast dough
- Put the flour in a bowl. Dissolve the yeast with a little sugar in the lukewarm water and add to the flour. Stir in a little with a wooden spoon. Add the yoghurt and olive oil and knead everything into a smooth dough, knead for at least 6-8 minutes. Shape the dough into a ball and let it rise in a warm place for about 50 minutes.
Covering
- Cut the onions into thin rings, the garlic into fine strips, and the mushrooms into nice slices.
- Heat the tomato puree and add the garlic. Simmer for a while until the puree has thickened. Mix with the goat cream cheese and season with black pepper and thyme leaves.
- Fry the mushrooms in a little rapeseed oil. Remove from pan and set aside.
- Sweat the onions in the residual heat of the pan without adding any further fat.
- Preheat the oven to 200 ° C.
Pizza assembly
- Divide the yeast dough into two portions and pull them apart to form large flatbreads (each about 1/2 the size of a tray). Spread the tomato cream on top. Top with the mushrooms and onion rings. Sprinkle the mushrooms with coarse salt and a little thyme. Grind over a round with the pepper mill. Tear up the mozzarella and spread. Spread the blue cheese in a few places, not evenly, it should set accents.
- Put the pizzas in the oven and bake at 200 ° for about 25 – 30 minutes until golden brown.
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