15 April 2013

Pizza funghi

I thought I'd make another pizza again. Can there ever be too much pizza, especially mushroom pizza? Here's my previous variation and this one is going to be fairly similar. 


For the base:

Wheat flour
Rye flour
Dry yeast
Olive oil

For the sauce:

Olive oil

For the topping:

Closed cup mushrooms
Red onion
Mozzarella cheese


First make the dough for the base. I deliberately didn't give the amounts as this is something I always do by feeling the texture of the dough. With just a little bit of practice you'll know when it feels right. Mix the dry ingredients together, add lukewarm water and knead. When you have the correct texture add some olive oil and knead little longer. Then let the dough rise in a bowl covered with a tea towel.

Then prepare the tomato sauce by de-skinning the tomatoes, chopping the onions and garlic and frying it all in a pan until it has a saucy texture. Season with basil or with oregano if you prefer.

Chop the mushrooms and onion for the topping and grate the cheese. Roll out the dough thinly and put the sauce and toppings on it. Bake for about 15 minutes at 220C and enjoy hot.

Stay hungry!

Your VegHog

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