Mushroom Pizza

Ingredients

• 0.5 cube fresh yeast
• 500 g spelt flour type 1050 (+1 tbsp for working)
• Salt
• 3 tbsp olive oil
• 500 g mushrooms
• 350 g chunky canned tomatoes
• Pepper
• 1 tsp Dried oregano
• 50 g Gouda cheese
• 4 Spring Onions

Instructions

1. 1.

   Dissolve the yeast in 250 ml lukewarm water. Mix flour with 1 tsp salt in a bowl, create a well in the center, add the yeast mixture and oil, then knead by hand into a smooth dough.

2. 2.

   Knead the dough vigorously on a floured surface for about 10 minutes, return to the bowl, cover, and let rise in a warm place for approximately 1 hour.

3. 3.

   Meanwhile clean the mushrooms and slice them thinly. Roughly puree the tomatoes and season with salt, pepper, and oregano. Grate the cheese.

4. 4.

   Knead the dough again, divide into four portions, roll each into a round flatbread. Place on two baking sheets lined with parchment paper, spread tomato purée over each. Distribute two-thirds of the mushrooms on top, sprinkle with cheese. Bake in a preheated oven at 220 °C (fan 200 °C; gas: level 3–4) for 15–20 minutes until golden brown.

5. 5.

   Wash and trim the spring onions, slice into rings. Remove the mushroom pizza from the oven, scatter remaining mushrooms and onion rings over it. Serve immediately.