Pizza with Porcini Mushrooms, Onions, Tomatoes

Ingredients

• 0.5 cube Yeast
• 1 pinch sugar
• 150 g flour
• 50 g semolina
• 4 tbsp olive oil
• 80 ml lukewarm milk
• 1 tsp salt
• 150 ml chunky tomatoes (canned)
• Salt
• black pepper (ground)
• 1 tsp dried thyme
• 125 g mozzarella
• 80 g Emmental cheese
• 200 g fresh porcini mushrooms
• 1 onion
• 1 Garlic clove
• thyme (fresh)
• 2 tbsp olive oil

Instructions

1. 1.

   Stir yeast with lukewarm milk and sugar until smooth. Add flour, oil, and salt to a bowl, then add the dissolved yeast. Knead into a supple dough. Cover and let rise in a warm place for 45 minutes.

2. 2.

   Divide dough into two portions, roll each into a circle on lightly floured surface, line two greased pizza pans, and form a small edge.

3. 3.

   Spread tomatoes over the bases. Season with salt, pepper, and thyme. Dice mozzarella, sprinkle along with Emmental (except 2 tbsp) and drizzle olive oil.

4. 4.

   Clean mushrooms, slice thinly; peel onion, halve and cut into fine rings; wash thyme, dry, shake, and pluck slightly smaller leaves. Distribute evenly over pizzas, top with remaining cheese. Bake in preheated oven (fan 200°C) for about 20 minutes.