Pizza with mushrooms, tomatoes and herbs
6 servings
120 minutes
Pizza with mushrooms, tomatoes, and aromatic herbs is the quintessence of Italian gastronomy, combining a wealth of flavors and aromas. The base of tender yeast dough creates the perfect backdrop for juicy tomatoes, fragrant Provençal herbs, and mushrooms sautéed in butter. This dish traces back to the ancient traditions of Naples, where tomatoes were first added to flatbreads. The amazing balance of tangy-sweet tomato sauce, creamy cheese texture, and earthy mushroom flavor makes each serving a true delight. Pizza pairs wonderfully with light salads and white wine, while fresh herbs add a special freshness. It is not just food but a true culinary masterpiece that can adorn both family dinners and festive tables.
1
Dissolve yeast and sugar in warm water (200 ml), cover, and place in a warm place for fermentation.
- Yeast dough: 300 g
- Tomatoes: 4 pieces
2
Mix flour with salt, add melted margarine and diluted yeast, and knead until the dough is smooth. Cover the kneaded dough with a clean cloth and place it in a warm place to rise (until it doubles in volume).
- Yeast dough: 300 g
3
Roll the dough into a round flatbread and place it on a baking sheet. Peel the tomatoes, mash them, and simmer with 2 tablespoons of oil, chopped onion and garlic, as well as Provençal herbs, salt, and pepper. After about an hour, remove from heat, take out the herbs, and strain the tomatoes through a sieve.
- Tomatoes: 4 pieces
- Onion: 1 head
- Garlic: 1 clove
- Provencal herbs: to taste
4
Grease the dough with oil, cover with a layer of tomato mixture, place finely chopped mushrooms that have been sautéed in butter on top, and sprinkle with grated cheese. Let it sit for 30 minutes, then drizzle with oil and place in a well-heated oven for 35 minutes.
- Vegetable oil: 5 tablespoon
- Mushrooms: 200 g
- Butter: 25 g
- Cheese: 50 g
5
Sprinkle the ready pizza with chopped greens.
- Green: 50 g