Pizza con porcini e scamorza affumicata

Average preparation time
Average preparation time
Easy
Easy
Italian
Italian
Main dish
Main dish
Vegetarian
Vegetarian

Ingredients

Deeg
1 dl
water
18 g
fresh yeast
2 tablespoons
olive oil
1 teaspoon
salt
1 pinch
sugar
3 tablespoons
ELVEA Passata di Datterini 100% Toscano (Selezione del Maestro)
Topping
100 g
smoked scamorza
crispy sage
150 g
grated lardo
1
Persons

Preparation

  • Pour the flour on your worktop and make a well in the middle. Mix in the olive oil, the salt and the sugar. Dissolve the fresh yeast in the water and pour the yeast mixture into the flour.
  • Knead the mixture by hand to obtain homogeneous and smooth dough. Roll the dough into a ball, cover with a clean kitchen towel and let rise for at least 90 minutes in a warm place or overnight in the refrigerator, under cling film.
  • Just before baking, roll out the dough and flatten it to the desired thickness with your fingertips. Start in the middle and work towards the edges while you turn the pizza around.
  • Cover the pizza with the tomato passata, the scamorza, the porcini mushrooms and the sage and bake in the oven. How long a pizza has to bake depends on the heat of your oven. But it's easy to see when your pizza is ready; it’s once the crust begins to brown and the ingredients melt. Keep an eye on your pizza regularly.
  • Grate the lardo cold on the baked pizza.
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