Autumn = Mushrooms = OH YEAH! Today we are going to make a super awesome Pizza Funghi. Forget about the soggy canned mushrooms on the shelf. Instead, we'll be using oyster mushrooms, baby porcini mushrooms, chanterelles, shiitake mushrooms, and black trumpets to turn the simple Pizza Funghi into a gourmet version.
Along with the amazing variety of mushrooms, we'll add mozzarella and top it off with a few slices of pancetta. After baking, sprinkle some sage on top and you'll impress everyone at your pizza party.
MY TIP:
Feel free to use any type of salami other than fennel salami. Instead, you could try garlic salami, or something exotic like wild boar salami.
Ingredients
For 4 servings
Equipment
nutritional values per serving
Preparation in 7 steps
Preheat pizza oven, gas grill, or oven with pizza stone to maximum heat.
Clean mushrooms. Slice porcini mushrooms, oyster mushrooms, and shiitake mushrooms thinly lengthwise. Tear chanterelles and mozzarella into pieces.
Divide the dough into equal portions, shape them into thin pizzas about 1 cm thick, and dust the bottoms with flour. Also generously sprinkle the pizza peel with flour.
Place the dough on the pizza peel and spread with a portion of tomato sauce from the center outwards.
Top the dough with mozzarella, mushrooms, and pancetta.
Bake pizza in a gas grill (approximately 5 minutes), oven (approximately 8 minutes), or pizza oven (approximately 3 minutes) until the cheese is melted and the crust is brown. If you are preparing the pizza in a pizza oven, you must rotate it by 180 degrees halfway through the baking time to ensure even browning.
Wash sage, shake dry and finely chop. Sprinkle over the pizza after baking.
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Whoever stands at the grill and starves is to blame. Svenja has grown up with this motto and has no choice but to love meat and everything else from the hot grate. BBQ season is year-round for her - with a cup of tea with Kluntje it's always nice outside. Whether spare ribs, burnt ends or a fantastic goulash from the Dutch oven: it has to be hearty. At BURNHARD, Svenja can combine two passions: BBQ and writing, the perfect mix!