Pizza on yeast-free dough with white marinated mushrooms and gouda
4 servings
25 minutes
Pizza on unleavened dough with pickled white mushrooms and Gouda is an exquisite blend of Italian tradition and a fresh approach to baking. Its roots go deep into home cooking, where unleavened dough is valued for its simplicity and lightness. Pickled white mushrooms add zest, while the tender, slightly sweet Gouda cheese enriches the flavor, creating harmony among the ingredients. The thin crust with crispy edges serves as the perfect base for the rich aroma of basil and oregano, complemented by the juiciness of tomatoes. This pizza is a great choice for those who prefer light yet hearty dishes.
1
Mix the dry ingredients.
- Wheat flour: 2.5 glasss
- Baking powder (raising agent): 2.5 teaspoons
- Salt: 1 teaspoon
2
Add water and oil.
- Water: 0.8 glass
- Olive oil: 1 tablespoon
3
Mix thoroughly until a ball forms. If the dough is too crumbly, add more water. The dough should be soft but not too sticky.
- Water: 0.8 glass
4
Transfer the dough to a floured surface and knead for 3–5 minutes.
- Wheat flour: 2.5 glasss
5
Roll out the dough to a thickness of about half a centimeter.
6
Spread the tomato paste and sprinkle with basil.
- Tomato paste: 5 tablespoon
- Dried basil: 10 g
7
Lay out the gouda, then the tomatoes, and then the pickled mushrooms.
- Gouda cheese: 150 g
- Tomatoes: 2 pieces
- Pickled porcini mushrooms: 100 g
8
Season everything with oregano and salt.
- Dried oregano: 10 g
- Salt: 1 teaspoon
9
Bake at 200 degrees for 15-25 minutes.
