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🍽️ Potato Pizza with Chanterelles

423 kcal · 30 min · 4 servings

Ingredients

• 250 g floury boiling potatoes
• 150 g whole wheat flour
• 100 g wheat flour (Type 550)
• salt
• 0.5 cube yeast
• 200 g chard
• 200 g chanterelles
• 1 onion
• 2 tbsp olive oil
• pepper
• 80 g pecorino
• 300 g chunky tomatoes (can)
• 0.5 tsp dried oregano
• 60 g bresaola

Instructions

1. 1. Thoroughly wash the potatoes under running water.
2. 2. Place the unpeeled potatoes into boiling water.
3. 3. Cook the potatoes for 20 minutes until tender.
4. 4. Drain the water and rinse the potatoes under cold water to stop the cooking process.
5. 5. Let the potatoes drain in a colander.
6. 6. Peel the potatoes while they are still warm.
7. 7. Press the potatoes through a potato ricer into a large bowl.
8. 8. Add both types of flour and half a teaspoon of salt to the bowl.
9. 9. Mix the dry ingredients briefly.
10. 10. Make a well in the center of the flour mixture.
11. 11. Crumble the yeast into the well.
12. 12. Pour 150 milliliters of lukewarm water over the yeast.
13. 13. Knead the dough until smooth using the dough hooks of a hand mixer.
14. 14. Cover the dough.
15. 15. Let the dough rise in a warm place for about 30 minutes.
16. 16. Clean the chard and cut it into thin strips.
17. 17. Wash the chard strips in a colander and let them drain.
18. 18. Clean the chanterelle mushrooms carefully with a brush.
19. 19. Peel the onion.
20. 20. Finely chop the onion.
21. 21. Heat oil in a non-stick frying pan.
22. 22. Fry the chard, chanterelles, and onion in the pan for 2 to 3 minutes.
23. 23. Season the mixture with salt and pepper.
24. 24. Remove the pan from the heat and set the filling aside.
25. 25. Shave the Pecorino cheese into thin flakes using a vegetable peeler.
26. 26. Set half of the cheese aside.
27. 27. Divide the pizza dough into four equal portions on a floured work surface.
28. 28. Roll each portion into a round pizza with a diameter of about 23 centimeters.
29. 29. Place two pizzas on a sheet of baking paper large enough for a baking tray.
30. 30. Slide the baking paper with the pizzas onto the baking tray.
31. 31. Spread tomato pieces over the pizzas.
32. 32. Season the pizzas with salt, pepper, and oregano.
33. 33. Distribute the remaining Pecorino cheese over the pizzas.
34. 34. Preheat the oven to 225 degrees Celsius (convection: 200 degrees Celsius, gas: setting 3 to 4).
35. 35. Place the pizzas on the lowest rack and bake them for 10 minutes.
36. 36. Remove the pizzas from the oven.
37. 37. Distribute the chard and chanterelle mixture over the par-baked pizzas.
38. 38. Bake the pizzas for another 5 to 10 minutes.
39. 39. Remove the finished pizzas from the oven.
40. 40. Slide the pizzas off the tray along with the baking paper.
41. 41. Place the baking paper with the remaining pizzas back onto the tray.
42. 42. Top and bake the remaining pizzas in the same way.
43. 43. Break the Bresaola into coarse pieces.
44. 44. Top the finished pizzas with the Bresaola.
45. 45. Sprinkle the pizzas with the reserved Pecorino cheese.
46. 46. Serve the pizzas immediately.

Nutrition per serving

• kcal: 423
• Protein: 20 g · Fett/Fat: 13 g · Carbs: 53 g