Pizza with mushrooms and balsamic

Must Try

You must try this richly topped culinary pizza with mushrooms, Parma ham and balsamic!

Ingredients

500 g mushrooms, sliced
2 balls of mozzarella
2 tablespoons pine nuts
30 g grated parmesan cheese
1 red onion
6 slices of Parma ham
few leaves of fresh basil
Bottle of balsamic cream
Olive oil for frying
Handful of arugula lettuce
dough:
150ml lukewarm water
½ sachet instant yeast (3.5 g)
½ teaspoon sugar
250 gr flour
teaspoon salt
2 to 3 tablespoons olive oil
materials
Baking tray with baking paper
rolling pin

Preparation

Start by making the pizza dough: stir the yeast and sugar into 50 ml of the lukewarm water. Mix the flour and salt together in a bowl and make a well in the centre. Pour in the yeast mixture and stir in the flour. Then add the rest of the water and the olive oil. Knead the dough well with your hands until it no longer sticks and starts to become elastic. Make a ball of the dough and put it back in the bowl and cover with a slightly damp clean tea towel and let it rise for 45 minutes in a warm place in the house.
pizza with mushrooms and balsamic 01
pizza with mushrooms and balsamic 01

pizza with mushrooms and balsamic 01

pizza with mushrooms and balsamic 01
Chop the red onion and fry it in a little bit of olive oil. Add the mushrooms and fry for 5 minutes. Add a little bit of balsamic cream (1/2 tablespoon) and fold it through the mushrooms with a pinch of salt and pepper. Cut the mozzarella ball into slices. Preheat the oven to 220 degrees. When the dough has risen, take the ball out of the bowl and divide it into 2 equal balls. Flour a work surface and roll out a dough ball to about 4 mm thickness and place on a baking tray lined with baking paper.
pizza with mushrooms and balsamic 01
pizza with mushrooms and balsamic 01

pizza with mushrooms and balsamic 01

pizza with mushrooms and balsamic 01
Brush the top of the pizza with a thin layer of olive oil. Divide 3 slices of Parma ham, 1 ball of mozzarella, half of the mushrooms and the Parmesan cheese, 1 tablespoon of pine nuts and some basil leaves over the pizza base. Leave the edge free and push it up a bit so the mozzarella can’t run off as it melts. Bake the pizza in the oven for about 25 minutes. Remove the pizza from the oven and divide the arugula over it, decorate with some nice stripes of balsamic cream.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.


 

- Advertisement -spot_img

LEAVE A REPLY

Please enter your comment!
Please enter your name here

- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img