Make dough. See yeast dough _ The dough ingredients given are sufficient for 2 contractions. Portion the finished dough.
Soak the morels and porcini mushrooms separately in water for about 30 minutes. Then roughly chop.
Peel and finely chop shallots. Chop the garlic separately. Mix the starch with the wine. Cut the chives. Prepare the baking pan.
In a pan, steam the shallots in the butter. Add the thyme. Steam the garlic.
Squeeze the mushrooms. Then steam along until the remaining liquid has boiled down.
Roll out the dough and place it in the baking pan. Let rest for about 30 minutes. Then prick the bottom several times with a fork.
Preheat the oven to 200 degrees.
Mix the eggs and mix in the chives. Then mix with the mushroom mixture and spread on the dough base. Spread the bacon cubes on top and sprinkle about 3 tablespoons of grated pecorino cheese on top.
Bake for 20 minutes at 200 degrees.
Prepare another woof from the second half of the dough. Or freeze the dough.