Bacon and chanterelle pizza

Name: Bacon and chanterelle pizza
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2
Ingredients: 500 g Flour; 7-10 Tbsp Salt; 10 TABLESPOONS Olive oil; 1 cube (42 g) fresh yeast; 500 g medium-sized chanterelles; 125 g Onions; 100 g Bacon; 2 TABLESPOONS Oil; 100 g Herb Butter; 7-10 Tbsp Pepper; 500 g cherry tomatoes; 1 can(s) (212 ml/ 190 g stripping) Tomato sauce mediterranean; 80 g grated parmesan cheese; 30-40 g fresh rocket for sprinkling; 7-10 Tbsp Flour; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 2

500 g Flour
7-10 Tbsp Salt
10 TABLESPOONS Olive oil
1 cube (42 g) fresh yeast
500 g medium-sized chanterelles
125 g Onions
100 g Bacon
2 TABLESPOONS Oil
100 g Herb Butter
7-10 Tbsp Pepper
500 g cherry tomatoes
1 can(s) (212 ml/ 190 g stripping) Tomato sauce mediterranean
80 g grated parmesan cheese
30-40 g fresh rocket for sprinkling
7-10 Tbsp Flour
baking paper

Directions

1
Put flour, 1 teaspoon of salt and olive oil in a mixing bowl. Dissolve yeast in 250 ml lukewarm water, add and knead everything first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, clean the chanterelles, wash them thoroughly several times and drain them well. Peel and roughly dice the onions. Cut bacon into strips.
2
Heat the oil in a pan and let the bacon crisp in it. Finally add onions, fry them briefly and remove them from the pan. Heat 40 g herb butter in a frying pan, add chanterelles and fry for 4-5 minutes while turning. Season with salt and pepper and mix with the bacon-onion mixture. Leave to cool. Knead the dough again, cut in half and roll out to two rectangles (each 15-16 cm wide and 28-30 cm long) on a floured work surface. Place both dough plates on a baking tray lined with baking paper and let them rise in a warm place for another 15 minutes. Wash, drain and halve the cherry tomatoes. Spread pizzas with tomato sauce and cover with cherry tomatoes. Season with salt and pepper and spread the mushroom mixture on top. Sprinkle with parmesan and spread 60 g herb butter in small flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
3
Place both dough plates on a baking tray lined with baking paper and let them rise in a warm place for another 15 minutes. Wash, drain and halve the cherry tomatoes. Spread pizzas with tomato sauce and cover with cherry tomatoes. Season with salt and pepper and spread the mushroom mixture on top. Sprinkle with parmesan and spread 60 g herb butter in small flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Clean, wash and drain the rocket. Sprinkle finished pizzas with rocket and serve immediately