White pizza with porcini mushrooms, Gorgonzola and arugula

Ingredients for 4 servings:

• 400 g flour
• 25 g fresh yeast
• 200 ml milk, lukewarm
• 1 pinch(s) of sugar
• 100 g margarine
• 1 tsp salt
• 1 egg(s)
• 1 handful of porcini mushrooms, dried
• 2 onions
• 150 g sour cream
• 150 g sour cream
• salt and pepper
• nutmeg
• 1 garlic clove(s)
• 150g Gorgonzola
• 100 g arugula

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

a particularly fine pizza

Put the flour in a bowl and make a well in the center. Crumble in the yeast, add 100 ml of milk and a pinch of sugar, and let it rise for about 30 minutes to form a pre-dough. Then add the remaining dough ingredients and mix with a hand mixer until the dough forms a ball. Knead a little more by hand and then let it rise again until the dough has roughly doubled in size. In the meantime, prepare the topping: Soak the porcini mushrooms in water. Slice the onions into rings. Mix the sour cream, salt, pepper, and nutmeg with the crushed garlic clove and the Gorgonzola, which has been cut into small cubes. Squeeze the water out of the mushrooms (retain this!), chop the mushrooms, and mix it into the sour cream. Knead the dough again, roll it out onto a baking sheet, and cover with the sour cream. Sprinkle the onion rings on top. Sprinkle a little of the soaking water from the porcini mushrooms over the dough. Let the finished pizza rest on the baking sheet for a few minutes. Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for 15 minutes. Top with arugula and enjoy! The dough is inspired by moziwis, American-style (thick and fluffy), and complements the rich topping.