Porcini pizza with pesto and burrata

Porcini pizza with pesto and burrata

This porcini and burrata pizza with pesto is the perfect way to celebrate autumn! It’s with a hint of a garlicky pesto, then loaded with cheese and topped with caramelized fresh wild mushrooms. It’s smells and tastes like heaven and if you add a smidge of red pepper flakes it will bring the porcinis to another level. Delicious!

Porcini pizza with pesto and burrata 1

Ingredients

pizza

  • 350 g flour
  • 2 tablespoons dry yeast
  • 180 ml lukewarm water
  • 1 teaspoon honey
  • 1 tablespoon milk
  • 1 tablespoon extra vierge olive oil
  • 1 teaspoon salt

pesto

  • 100 ml extra vierge olive oil
  • 2 cloves garlic
  • 50 g basil leaves
  • 50 g pine nuts
  • 100 g grated Parmesan cheese
  • 1 tablespoon lemon juice
  • salt and freshly ground pepper

also

  • 300 g fresh porcini bouchons or mushrooms with good flavor
  • 1 tablespoon butter
  • 200 g grated mozzarella
  • 1 ball burrata cheese
  • 2 tablespoons pumpkin seeds
  • salt and black pepper
  • red pepper flakes
  • rucola

Porcini pizza with pesto and burrata 4

Instructions

Combine yeast with water and honey, sift the flour and add milk, oil and salt. Knead the dough for 10 minutes in your mixer. Cover and leave for 2 hours to rise.

Combine the ingredients for the pesto.

Clean the mushrooms and cut into slices. Heat the butter in a skillet, add the mushrooms and cook over a high heat until golden brown. Season with salt and pepper.

Divide the pizza dough into two and roll out. Transfer to a floured baking sheet and spread the pesto. Add mozzarella and burrata, arrange the mushrooms over the top and sprinkle with pumpkin seeds. Bake for about 10 minutes at 240°C.

Top with red pepper flakes and rucola. Enjoy!

Porcini pizza with pesto and burrata



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