Vegetarian pizza with mushrooms, red onions and scamorza
Ingredients
Ingredients for the pizza dough
- 325 g flour cake or bread type
- 140 ml water at room temperature
- 8 g fresh yeast
- 1 tbsp olive oil
- 1/2 tsp salt
Ingredients for the filling
- 150 g mozzarella
- Approx. 75 g tomato sauce with vegetables such as tomato sauce in a tube, preferably organic
- 6 large brown mushrooms or other mushrooms, e.g. wild cooked porcini
- ½ large red onion
- 100 g smoked scamorza optional, otherwise add 75 g of mozzarella
- A few artichoke hearts
- rosemary
- thyme
- pepper
Instructions
Preparation of the dough
- Dissolve the yeast in the tepid water (about 30°C). Let it rest for a few moments.
- Pour the flour and salt into a bowl. Mix with your fingers. Make a well.
- Then add the oil, yeast and water. Mix with a wooden spatula or with your fingers.
- Flour your hands and start kneading the dough.
- Continue kneading the dough for a good 5 minutes. You can add a little flour if necessary if the dough is too "mushy".
- Shape the dough into a ball. Flour the edges of the bowl and place the dough in the centre.
- Cover with a cloth and leave to rest for 1 to 2 hours. The dough should double in size.
Preparation of the filling
- Cut the mozzarella into large pieces.
- Cut the scamorza into small slices.
- Clean and slice the mushrooms.
- Chop the onion into medium-sized strips. Fry in a little olive oil over a medium heat for about ten minutes until the onion is tender.
Assembling the pizza
- Preheat your oven 15 minutes beforehand to 220°C. If you are using a baking stone (fireproof stone), preheat the oven with the stone in it at least 40 minutes before baking, to about 270°C.
- On a floured work surface (or directly on baking paper), roll out your pastry into a large rectangle (slightly smaller than your baking tray).
- Pour the tomato sauce over the dough evenly without covering it all (see picture).
- Spread with a spatula so that the whole dough is covered with a thin layer of tomato sauce.
- Sprinkle the mozzarella, onion and mushrooms among the dough.
- Add the pieces of scamorza and some artichoke hearts.
- Sprinkle with a little rosemary and thyme and season with pepper.
- Bake for 10-12 minutes, checking after 8 minutes to adjust to your oven and the type of pastry you want (more or less crispy, more or less soft).
- If you are using a baking stone, bake for 11 to 15 minutes. Again, check the cooking time, which will vary according to your oven...
- Leave to cool for a few minutes and enjoy!
Notes
The baking stone is very interesting for homemade pizzas. This stone will store the heat while the oven is heating up, and then release it slowly and evenly over the entire surface of the pizza as the pizza cooks on it. This gives a crispy crust while keeping the inside of the dough soft, without burning the dough. You can easily find them on the internet.
When heating the pizza with a baking stone, make sure you roll out the dough thinly.
You can of course adapt the ingredients to garnish your pizza as you wish. Some ideas to adjust the ingredients according to the season:
- cherry tomatoes cut in half
- slices of grilled eggplants
- black olives
- Arugula or spinach leaves to add on top just before serving
- a few basil leaves and for a non-vegetarian version, you could for example also add :
- dry ham
- Italian sausage
- anchovies
- cherry tomatoes cut in half
- slices of grilled eggplants
- black olives
- Arugula or spinach leaves to add on top just before serving
- a few basil leaves and for a non-vegetarian version, you could for example also add :
- dry ham
- Italian sausage
- anchovies