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🍕 Pizza Funghi

719 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube yeast (21 g)
• 1 tsp whole cane sugar
• 400 g spelt flour
• 4 tbsp olive oil (40 ml each)
• 1 tsp salt
• 15 g spelt flour (for working)
• 1 handful thyme
• 1 bulb fennel (200 g each)
• 350 g porcini mushrooms
• 100 g raw ham
• 4 tbsp olive oil (40 ml each)
• salt
• pepper (from the mill)
• 50 g parmesan

Instructions

1. 1. Crumble the yeast into a bowl.
2. 2. Stir the yeast with brown cane sugar and about 175 milliliters of lukewarm water until a smooth mixture forms.
3. 3. Add flour, olive oil, and salt to the dough.
4. 4. Knead everything into a smooth dough.
5. 5. Cover the dough and let it rise in a warm place for about 1 hour.
6. 6. Rinse the thyme under running water.
7. 7. Shake the thyme dry and strip the leaves from the stems.
8. 8. Wash the fennel.
9. 9. Quarter the fennel and remove the hard core.
10. 10. Grate the fennel bulb as finely as possible.
11. 11. Clean the mushrooms.
12. 12. Slice the mushrooms thinly.
13. 13. Cut the ham into small pieces.
14. 14. Preheat the oven to 225 degrees Celsius with top and bottom heat.
15. 15. Place two baking sheets in the oven to preheat them.
16. 16. Divide the dough into 4 equal balls.
17. 17. Dust some spelt flour onto the work surface.
18. 18. Roll each dough ball into a round flatbread with a diameter of about 24 centimeters.
19. 19. Place the dough flatbreads on baking paper.
20. 20. Brush the pizzas thinly with olive oil.
21. 21. Top the pizzas with the fennel, mushrooms, and ham.
22. 22. Carefully slide the baking paper with the pizza onto the hot baking sheets.
23. 23. Bake the pizzas in the oven for about 15 to 20 minutes until golden brown.
24. 24. Drizzle the finished pizzas with the remaining oil before serving.
25. 25. Season the pizzas with salt, pepper, and thyme.
26. 26. Grate the Parmesan over the pizzas.

Nutrition per serving

• kcal: 719
• Protein: 31 g · Fett/Fat: 34 g · Carbs: 73 g