Porcini pizza with pesto and burrata

serving dumplings | 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

serves 2



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


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


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

Porcini pizza with pesto and burrata 4


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!

serving dumplings | Porcini pizza with pesto and burrata