Wild Mushroom Pizza

Ingredients

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• Dough:
• Wheat Flour Wheat Flour 250g 2 cups
• Olive Oil Olive Oil 50ml 1/5 cup
• Dried Yeast Dried Yeast 3g 1/2 tsp
• Oat Milk Oat Milk 50ml 1/5 cup
• Water Water 50ml 1/5 cup
• Table Salt Table Salt Pinch pinch
• Topping:
• Diced Tomatoes Chopped Tomatoes 400g 2 cups
• Smoked Paprika Smoked Paprika 1 tsp 1 tsp
• Table Salt Table Salt 1 tsp 1 tsp
• Mixed Italian Herbs Mixed Italian Herbs 1 tsp 1 tsp
• Chanterelle Mushrooms Chanterelle Mushrooms 500g 10 cups
• Cherry Tomatoes Cherry Tomatoes 100g 2/3 cup
• Arugula Salad Rocket Salad 50g 2 cups
• Yellow Onion Brown Onion 1 1
• Violife Herbs Cream Cheese Violife Herbs Cream Cheese 100g 7 tbsp
• Table Salt Table Salt to taste to taste
• Ground Black Pepper Ground Black Pepper to taste to taste

Instructions

1. 1.Before you start close all the windows and make sure there is no cold breeze. Always cover yeast when set aside to rise!
2. 2.Mix the yeast with milk and sugar in a glass or steel bowl. Stir well until thoroughly mixed, and set aside for 10 min in a warm place.
3. 3.Then add the water and half of the wheat flour and stir well and set aside for another 30 min.
4. 4.Now clean the mushrooms (carefully starting with the top and only rinse from below) and set them aside to dry.
5. 5.Go back to the dough, add the remaining flour, fat and salt and knead all together until the dough is firm. This will take at least 15 mins. When you shape a “dough-ball” and press your finger inside, the dough should rise back. If it seems a bit too dry add 10ml water, if it seems to wet add 10g of flour.
6. 6.Now pour the canned tomatoes, paprika powder, herbs and salt into a saucepan and bring to a boil. Cook for for 5 mins. Then take off the stove and blend them.
7. 7.By now the dough should have doubled in size. Take a large square baking tray and grease it well. You can alternatively use baking paper. Now put the dough inside and spread it across the tray by kneading it from the centre to edges. The dough is very elastic and will come back in the middle so you need to persevere!
8. 8.Pour the tomato sauce all over the dough. Then set aside again and let it rise for another 30 min.
9. 9.After this last rise, spread the cherry tomatoes and the onions all over the pizza. Crumble the cream cheese on top and bake for 20 min in the oven with 180 degrees Celsius.
10. 10.While the pizza is in the oven, chop the mushrooms and fry in a frying pan for 10 min with max heat. Add salt and pepper at the end of the frying time. The mushrooms might lose water at the beginning, but this will evaporate after 10 min.
11. 11.Then set aside and chop the rocket leaves (arugula).
12. 12.When the pizza is done and crispy, take it out of the oven and add the mushrooms first and then sprinkle on the rocket.
13. 13.Don’t add the raw mushrooms on the pizza while it bakes. They will lose all the water, dry out and ruin the dough. It’s a bit more work to do it separately but the result is worth the effort. :)

Nutritional Information

• Calories:
  473
• Fat:
  21g
• Sodium:
  84mg
• Carbs:
  65g
• Sugar:
  7g
• Protein:
  12g