Pizza with mushrooms and tomatoes
Description
Pizza with mushrooms and tomatoes is prepared almost the same way as any other pizza, except mushrooms are added to the toppings. Personally, I use button mushrooms—they're always available. However, if you can get your hands on porcini mushrooms, the taste will be much better. So, here is the recipe for mushroom and tomato pizza: 1. Sift flour into a bowl (preferably of the highest quality). 2. Dissolve dry active yeast in 100 ml of warm water in a cup. Add this mixture, along with olive oil and salt, to the flour. 4. Gradually pour in the remaining water in small portions and knead the dough. Please note that you need to knead the dough for a long time—about 10 minutes. 5. Shape the resulting dough into a ball. Let it rise in a warm place for about 60 minutes (you can cover it with a towel). Important note: if you used regular yeast, you'll need to let the dough rise not for 1 hour, but approximately 2–3 hours, until it doubles in volume. 6. Once the dough has risen, divide it into two equal parts and roll each into a circle 23–26 cm in diameter. 7. Preheat the oven to 230°C. 8. Spread tomato sauce over the pizza base, then top with grated cheese, thinly sliced mushrooms, and tomatoes. If desired, sprinkle with herbs to taste. 9. Bake in the preheated oven at 230°C for approximately 15–20 minutes. The exact time depends on your oven. Don't forget to keep an eye on the pizza to make sure it doesn't burn. That's it—your tomato and mushroom pizza is ready to be enjoyed. Serve hot. Buon appetito! The baked dish is ready. Serve at the table.