Vollkorn-Pfifferlingspizza

Ingredients

• 50 g Oats
• 200 g Whole Wheat Flour
• 0.5 cube Yeast
• 1 tbsp honey
• Salt
• 1 onion
• 3 Garlic cloves
• 2 tbsp chopped parsley
• 300 g chanterelles
• 1 tbsp butter
• Salt
• pepper (ground)
• 100 g fresh grated Fontina cheese
• 30 g grated Parmesan

Instructions

1. 1.

   Pour 100 ml boiling water over the oats and let them swell. Mix the yeast with honey and 100 ml lukewarm water. Add flour, swollen oats, and 1/2 tsp salt to a mixing bowl, add the dissolved yeast, and knead into a smooth dough with the paddle attachment of an electric mixer; dust with flour and cover for 45 minutes.

2. 2.

   Meanwhile peel and finely dice the onion and garlic. Clean the chanterelles, trim them, and cut into small pieces.

3. 3.

   Heat butter in a pan. Sauté the onion and garlic cubes, add the mushrooms, and steam until the mushroom liquid evaporates; season with salt and pepper, stir in parsley, remove from heat, and let cool slightly.

4. 4.

   Divide the dough into two portions and roll each into round pizzas on a floured surface. Place on a baking sheet lined with parchment paper and brush the dough with olive oil.

5. 5.

   Top the pizzas with the mushrooms, sprinkle cheese, drizzle with olive oil. Bake in a preheated oven at 225°C (bottom rack) for about 25 minutes until crisp.

6. 6.

   Serve hot.