Pizza chanterelles🍄, fresh sausage, tomato confit 🍅, flakes of parmesan cheese 😋😋😋
The series of pizzas continues. Today I delight you with an amazing recipe of Pizza in colors with chanterelles and sausage. After a beautiful walk in the woods and picking mushrooms what could be nicer than coming home and preparing a fantastic pizza with your wife.😛 Hello everyone, in recent weeks the woods and markets have been filled with mushrooms and for me their search has always been a great fun. When I was a boy I collected all the edible varieties known to me (about fifteen) but now I am more demanding and tend to collect only Porcini and (chanterelles). And the latter are the protagonists of today's recipe.
Ingredients
800 gr of flour450- 500 gr of water1 tablespoon salt10 gr of brewer's yeast
To season
250 gr of chanterelle mushrooms250 gr of sausagetomato puree150 gr of mozzarellaFlakes of parmesan to taste1 clove of garlicsaltoil
Preparation
Dissolve the yeast with water, in a large bowl, add half of the flour and knead 5 minutes, then add the salt the remaining flour and continue to knead, now pour the dough on the pastry board and knead it for another 20 minutes. The dough will be sticky, then add a little flour and form a ball that you will put to rise covered with a damp cloth, for two or three hours. Now we prepare the mushrooms clean them by depriving them of the earth with a damp cloth . Peel the sausage and cut it into chunks. Sauté the garlic in a pan with a little oil now add the sausage and mushrooms, salt and cook for 15 minutes over low heat. Roll out the pizza dough by hand or with a rolling pin and season with tomato puree, bake in a preheated oven at about 250 C minutes. Take the pizza out of the oven and put the mushrooms with the sausage prepared before and the flakes of parmesan and bake again for a few minutes take it out of the oven and serve.
The series of pizzas continues. Today I delight you with an amazing recipe of Pizza in colors with chanterelles and sausage. After a beautiful walk in the woods and picking mushrooms what could be nicer than coming home and preparing a fantastic pizza with your wife.😛 Hello everyone, in recent weeks the woods and markets have been filled with mushrooms and for me their search has always been a great fun. When I was a boy I collected all the edible varieties known to me (about fifteen) but now I am more demanding and tend to collect only Porcini and (chanterelles). And the latter are the protagonists of today's recipe.
Ingredients
800 gr of flour
450- 500 gr of water
1 tablespoon salt
10 gr of brewer's yeast
To season
250 gr of chanterelle mushrooms
250 gr of sausage
tomato puree
150 gr of mozzarella
Flakes of parmesan to taste
1 clove of garlic
salt
oil
Preparation
Dissolve the yeast with water, in a large bowl, add half of the flour and knead 5 minutes, then add the salt the remaining flour and continue to knead, now pour the dough on the pastry board and knead it for another 20 minutes. The dough will be sticky, then add a little flour and form a ball that you will put to rise covered with a damp cloth, for two or three hours. Now we prepare the mushrooms clean them by depriving them of the earth with a damp cloth . Peel the sausage and cut it into chunks. Sauté the garlic in a pan with a little oil now add the sausage and mushrooms, salt and cook for 15 minutes over low heat. Roll out the pizza dough by hand or with a rolling pin and season with tomato puree, bake in a preheated oven at about 250 C minutes. Take the pizza out of the oven and put the mushrooms with the sausage prepared before and the flakes of parmesan and bake again for a few minutes take it out of the oven and serve.
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