Funghi Pizza

Ingredients

• 0.5 cube yeast (21 g)
• 1 tsp whole grain sugar
• 400 g spelt flour
• 4 tbsp olive oil (40 ml each)
• 1 tsp salt
• 15 g spelt flour (for working)
• 1 handful thyme
• 1 bulb fennel (200 g)
• 350 g chanterelle mushrooms
• 100 g raw ham
• 4 tbsp olive oil (40 ml each)
• Salt
• Pepper (from the grinder)
• 50 g Parmesan

Instructions

1. 1.

   Crush the yeast into a bowl, stir in whole grain sugar and about 175 ml lukewarm water until smooth. Add flour, olive oil, and salt, then knead everything into a supple dough. Cover and let rise in a warm place for about an hour.

2. 2.

   Rinse the thyme leaves, shake them dry, and strip off the stems. Wash the fennel bulb, quarter it, remove the core, and finely shave the bulb. Clean the mushrooms and slice them thinly. Cut the ham into pieces.

3. 3.

   Preheat the oven to 225°C (direct heat) or 200°C fan-forced; gas: level 3–4. Place two baking trays inside.

4. 4.

   Shape the dough into four balls, roll each into a round flatbread about 24 cm in diameter on lightly floured surface, and place on parchment paper. Brush each pizza thinly with olive oil and top with fennel, mushrooms, and ham. Carefully transfer the pizzas onto the hot trays using the parchment. Bake for 15–20 minutes until golden brown.

5. 5.

   Before serving drizzle the remaining olive oil over the Funghi pizza, season with salt, pepper, and thyme, then shave parmesan on top.