Scamorza Pizza

Ingredients

• 7 g dry yeast
• 0.5 tsp Sugar
• 3 tbsp olive oil
• 175 g wheat flour type 550 (+1 tbsp for handling)
• 75 g whole wheat flour
• Salt
• 0.5 Avocado
• 55 g mascarpone
• Pepper
• 130 g mixed mushrooms (e.g., king oyster, shiitake)
• 70 g Scamorza cheese
• 4 tbsp semolina
• 1 handful Arugula
• 1 red chili pepper
• 20 g American pistachios (roasted and salted)

Instructions

1. 1.

   In a bowl, combine dry yeast with 185 ml lukewarm water and sugar. Let rest covered for 10 minutes. Then add half the olive oil, both flours, and 1 tsp salt; knead into a smooth dough. Cover the pizza dough and let rise in a warm, draft-free place for 2 hours.

2. 2.

   Meanwhile, scoop avocado flesh from its skin and mix with mascarpone, salt, and pepper in a bowl. Clean mushrooms and slice them thinly. Slice Scamorza cheese into thin pieces as well.

3. 3.

   Divide the risen dough in half and roll each piece into equal-sized pizzas. Place on a sheet sprinkled with semolina, brush with the avocado mixture, and top with mushrooms and Scamorza slices. Drizzle remaining olive oil over the pizza and bake in a preheated oven at 230 °C (fan 210 °C; gas: level 3–4) on the middle rack for about 15 minutes until golden brown.

4. 4.

   While the pizza bakes, wash arugula and dry it with a salad spinner. Clean the chili pepper, rinse, and slice into thin rings. Roughly chop pistachios. Remove the Scamorza pizza from the oven, sprinkle with arugula, chili rings, and pistachios, and serve immediately.