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!
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
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!
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