White Pizza with Porcini Mushrooms, Gorgonzola and Rocket
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 400 g flour
- 25 g yeast, fresh
- 200 ml milk, lukewarm
- 1 pinch (s) sugar
- 100 g mararine
- 1 teaspoon salt
- 1 egg (s)
For covering:
- 1 handful porcini mushrooms, dried
- 150 g Goronzola
- 2 onions)
- 1 clove garlic
- 150 g sour cream
- 150 g sour cream
- 100 g rocket
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl, make a well in the middle. Crumble in the yeast, add 100 ml of milk and a pinch of sugar to make a pre-dough for about 1/2 hour. Then add the remaining dough ingredients and stir with the hand mixer until the dough forms a ball. Knead a little by hand and then let rise again until the dough has doubled in size.
- In the meantime, prepare the topping: soak the boletus in water. Cut the onions into rings. Mix the sour cream, sour cream, salt, pepper and nutmeg with the crushed garlic clove and the gorgonzola cut into small cubes. Squeeze the water out of the mushrooms (collect!), Chop the mushrooms and mix with the sour cream.
- Knead the dough again, roll it onto a tray, cover with the sour cream and sprinkle onion rings on top. Sprinkle a little of the soaking water of the boletus on top. Let the finished pizza rest on the tray for a few minutes, and then put it in the preheated oven (200 degrees, middle rack, bake for 15 minutes).
- Put rocket on the pizza and enjoy!
- The dough is inspired by the moziwis, American style (thick and fluffy) and goes well with the rich topping.
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