Pizza with porcini mushrooms

Pizza with porcini mushrooms

Best and easy recipe for a delicious pizza with fresh porcini mushrooms

Servings

Prep Time 45

Cook Time 15

Total Time 1

EQUIPMENT

Rolling Pin
baking sheet

INGREDIENTS

2,1 cup flour (500 g)
0,66 lbs fresh porcini mushrooms (300 g)
0,66 lbs cheese
4 tbsp olive oil
5 tbsp cream cheese
2 tbsp sour cream
salt
black pepper

INSTRUCTIONS

First, prepare the dry ingredients for the dough. In a bowl, mix together the flour with a pinch of salt. Add half a cup of warm water and dry yeast and allow the yeast to dissolve and partially
Stir all the ingredients together and transfer the dough to a clean surface sprinkled with flour. Knead it intesively for at least 8 minutes, until geting a soft and stretchy ball of dough.
Divide the dough into two balls and place each of them separately in a bow, sprinkled with flour. Allow to rest for at least 45 minutes (for the best quality in the refrigerator overnight) and double in size.
Preheat the oven to 240 °C/464°F.
In a frying pan, melt a few pieces of butter and quickly stir-fry the garlic. Add a pinch of salt and mix together with cream cheese and sour cream.
Slice the onion and porcini mushrooms. Stir-fry the onion in hot olive oil for a few minutes until they become translucent and golden-yellow. Add sliced porcini to the onions and stir-fry for about five minutes. Add salt an black pepper.
When the dough has double in size, transfer it to a clean, flat surface sprinkled with flour. Stretch each of the dough balls to a round pizza crust to the size of the baking sheet. If you can't stretch it by hand, use a rolling pin.
Top the dough with a layer of creamy garlic sauce, continue with the cheese and finally add the porcini mushrooms. Add 1/5 of the cheese on the top and few tsp of the sauce.
Bake at 240 °C/464°F for about 10-15 minutes until the cheese melts competely and the crust gets a golden-brown color.
Slice and serve while still hot.
Enjoy :)

NOTES

If possible, use freshly foraged and healthy-looking porcini mushrooms. If you are buying them from someone else, make sure they are not old or foraged after heavy rainfall.

Older porcini mushrooms or the ones foraged in the rain can't be stored in the refrigerator and should be used the same day.

When making pizza with dry porcini mushrooms, look for porcini from a renowned seller and aim for high-quality mushrooms. Soak them in boiled water before cooking, then follow the same procedure.

For the best pizza dough, use high-quality flour, like the "00" type, and knead the dough for at least 8 minutes until it becomes soft, elastic, and doesn't stick to the surface.

For a tastier crust and more flavor, incorporate a tablespoon of olive oil into the dough.

The longer the dough rests, the easier it is to work with and the better it tastes. For the best pizza crust, refrigerate the dough overnight to develop gluten, enhance flavor, and improve texture.

Ensure that the fresh porcini topping is hot and prepared just before baking the pizza. Avoid reheating the mushrooms.

Before baking a pizza with porcini, preheat the oven to the desired temperature. Place the pizza on a warm baking sheet or use a preheated pizza stone.

STORAGE

Store leftovers of the pizza in the refrigerator for up to two days, but keep in mind that pizza with mushrooms should not be reheated. Do not freeze the leftovers.

You can make the dough in advance and store it for up to three days in the refrigerator or freeze it and keep it in the freezer for up to three months.

Author: Mariama

Calories: 930kcal

Cost: $4

Course: dinner

Cuisine: european, Italian

Keyword: mushrooms, pizza, porcini

Nutrition