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🍕 Avocado Scamorza Pizza

511 kcal · 30 min · 4 servings

Ingredients

• 7 g dry yeast
• 0.5 tsp sugar
• 3 tbsp olive oil
• 175 g wheat flour Type 550 (+ 1 tbsp for working)
• 75 g whole wheat flour
• salt
• 0.5 avocado
• 55 g mascarpone
• pepper
• 130 g mixed mushrooms (e.g. king oyster mushrooms, shiitake)
• 70 g scamorza
• 4 tbsp semolina
• 1 handful arugula
• 1 red chili pepper
• 20 g American pistachios (roasted and salted)

Instructions

1. 1. Put the dry yeast, 185 milliliters of lukewarm water, and the sugar into a bowl. Stir the ingredients well. Cover the bowl and let the mixture rest for ten minutes.
2. 2. Add half of the olive oil, both types of flour, and one teaspoon of salt to the yeast mixture. Knead everything into a smooth dough. Cover the dough and let it rise in a warm place without drafts for two hours.
3. 3. Carefully remove the avocado flesh from the shell. Stir the flesh in a bowl with mascarpone, salt, and pepper until smooth.
4. 4. Clean the mushrooms and slice them. Cut the scamorza cheese into thin strips.
5. 5. Divide the pizza dough in half. Roll both halves into equally sized pizzas.
6. 6. Sprinkle semolina on a baking sheet. Place the pizzas on the sheet.
7. 7. Spread the avocado mixture over the pizzas. Distribute the mushroom and cheese strips on top.
8. 8. Drizzle the pizzas with the remaining olive oil. Preheat the oven to 230 degrees Celsius (convection 210 degrees Celsius; gas: level 3 to 4).
9. 9. Place the pizzas on the middle rack. Bake them for about 15 minutes until golden brown.
10. 10. Wash the arugula and spin it dry. Clean and wash the chili pepper. Slice the chili pepper into thin rings. Finely chop the pistachios.
11. 11. Remove the pizzas from the oven. Top them with the arugula, chili rings, and pistachios. Serve the pizzas immediately.

Nutrition per serving

• kcal: 511
• Protein: 15 g · Fett/Fat: 35 g · Carbs: 38 g