Pizza with wild mushrooms and young thyme
4 servings
15 minutes
Pizza with forest mushrooms and young thyme is an ode to Italian tradition with notes of woodland freshness. Its history begins in the ancient rural areas of Italy, where foraged mushrooms were used to create aromatic, rich flavors. Porcini and chanterelles fill the dish with earthy richness, while young thyme adds a light spiciness. The hand-made crispy dough transforms into a tender base that absorbs every note of the topping. Cherry tomatoes add juiciness to the pizza, while 'Lambert' cream cheese provides softness and rich flavor. Perfectly paired with a glass of light white wine or herbal tea, this pizza embodies the coziness and warmth of a family dinner. Its aroma can transport you to the heart of an Italian forest where nature's freshness meets culinary art.
1
Add 1 tablespoon of sugar, yeast to the milk, mix and let it sit for 10 minutes. Then add 1/4 teaspoon of salt, olive oil, and herbs. Mix.
- Milk: 150 ml
- Sugar: 1 tablespoon
- Dry yeast: 5 g
- Salt: to taste
- Olive oil: 4 tablespoons
- Herbes de Provence: 1 tablespoon
2
Flour should be added gradually while continuously mixing with a whisk. When it becomes difficult to mix with a whisk, knead the dough by hand, adding a little flour at a time. The result should be a soft and elastic dough. Cover with a towel and place in a warm place for about forty minutes. During this time, the volume should double.
- Wheat flour: 300 g
3
Knead and let it rest for another 30 minutes.
4
Dust the work surface with flour and roll out the dough to a thickness of 0.5 cm. Place it in a mold, cover with a towel, and put it in a warm place for 20 minutes.
5
Grate the cheese on a coarse grater.
- Lambert cream cheese 55% fat: 100 g
6
Chop the onion finely and fry it in vegetable oil with mushrooms, adding salt and pepper.
- Onion: 1 head
- Porcini mushrooms: 100 g
- Chanterelles: 100 g
- Salt: to taste
7
Pierce the dough with a fork, spread with tomato sauce, top with mushrooms and halved cherry tomatoes, sprinkle with cheese, and bake at 220 degrees for 15 minutes.
- Tomato sauce: 50 g
- Porcini mushrooms: 100 g
- Chanterelles: 100 g
- Cherry tomatoes: 50 g
- Lambert cream cheese 55% fat: 100 g
