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Pizza with Porcini Mushrooms and Three Types of Cheese

5 from 4 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 217 kcal

Ingredients
 

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

Instructions
 

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.

Nutrition

Serving: 100gCalories: 217kcalCarbohydrates: 24.7gProtein: 8gFat: 9.6g
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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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