Champignon Pizza with Red Bell Pepper
A mushroom pizza topped with fresh red bell pepper, featuring a creamy cheese sauce and crisp vegetables. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g puff pastry (frozen)
- 300 g Mushrooms
- 3 Garlic cloves
- 1 Shallot
- 200 ml whipping cream
- 80 g crème fraîche
- 100 g grated Emmental cheese
- 2 tbsp thyme
- 1 egg
- Salt
- black pepper (freshly ground)
- Nutmeg (freshly grated)
- 1 red bell pepper
- 1 egg yolk
- flour (for dusting)
- oil (for frying)
Instructions
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1.
Let the puff pastry thaw.
-
2.
Clean and slice the mushrooms. Quickly sear them in hot oil until no liquid forms.
-
3.
Peel and slice the garlic.
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4.
Peel and finely chop the shallot. Sauté both with a little oil, then add to the mushrooms and let cool.
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5.
Whisk together crème fraîche, egg, Emmental, thyme, and cream. Season with salt, pepper, and nutmeg.
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6.
Roll out the dough on a floured surface and cut two circles slightly larger than your baking trays. Place them in greased pans with about a 2 cm rim, leaving an extra edge. Spread mushrooms over the dough, then pour the cheese sauce on top. Wash, halve, seed, and slice the bell pepper into thick strips; arrange on the pizzas. Fold the edges inward. Brush with egg yolk and bake at 200 °C (400 °F) in a preheated oven for about 25 minutes until golden brown.
- 7.
