Vegetable pizza with mushrooms – Pizza verdure con funghi

Ingredients for 4 servings:

• 110 g water, lukewarm
• 4 g chicken stock powder
• 2 tsp sugar
• 8 g dry yeast
• 200 g wheat flour type 405
• 1 tbsp extra virgin olive oil
• 5 tbsp paste (pizza paste, red) *
• 100 g mozzarella, coarsely grated
• 150 g cauliflower florets
• 100 g broccoli florets
• 100 g Shimeji mushrooms, brown-capped, alternatively softened Shiitake mushrooms
• 150 g Pecorino, coarsely grated, alternatively Emmental or mountain cheese
• n. B. Flour for the work surface
• n. B. Extra virgin olive oil for frying
• 8 red pepper threads
• ½ tomato(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A juicy and seasoned pan pizza with cauliflower and broccoli. Recipe from Calabria, Italy.

Dissolve the chicken stock and sugar in the water. Then stir in the yeast with a small whisk. Let it rest for 5 minutes. Then add the mixture to the flour and knead into a slightly crumbly dough. Add the olive oil and knead into a smooth dough. Let it rest for 30 minutes. For the topping, make the red pesto fresh or thaw it. Set aside the grated mozzarella. Separate the cauliflower and broccoli florets from the heads, separate the larger florets, wash them, and blanch them for 2 minutes. Clean the mushrooms, trim off about 2 cm of the bottom end, and cut into about 5 mm thick slices. For shiitake mushrooms, cut the caps into strips and halve any longer strips. Set aside the grated pecorino cheese. Knead the risen dough well and roll out to fit a 32 cm pan. Lightly oil the pan and place the dough in the pan. Fry the dough on one side over moderate heat until light brown. Remove the dough from the pan, add 2 tablespoons of water and 1 tablespoon of olive oil to the center of the pan, and return the dough to the pan, cooked side up. Before heating, add the topping. Spread the topping on the crust, sprinkle with mozzarella, arrange the cauliflower and broccoli florets on top, and add the mushrooms. Finish with the pecorino. To garnish, place half a tomato in the center and form 4 hearts out of the pepperoni strands and place them around the tomato. Cover the pan and cook the pizza at slightly reduced heat until the pecorino melts. Remove the pan from the heat. Slide the finished pizza into a serving dish. Cut into 12 slices, serve, and enjoy warm. * Red pizza topping, see: https://www.chefkoch.de/rezepte/3900541594283148/Rote-Pizzapaste-Pesto-rosso.html