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Pizza with sautéed porcini mushrooms and tomato pulp

Pizza with sautéed porcini mushrooms and tomato pulp

Name: Pizza with sautéed porcini mushrooms and tomato pulp
Yield: 1 pizza
Ingredients: 180g mozzarella; 180g Chopped Tomato Pulp "Grand Cuisine"; 120g Chopped Sautéed Porcini Mushrooms "C’Era Una Volta"; q.s. Parsley, Freeze-Dried; q.s. Thyme, Freeze-Dried; q.s. Wild Garlic Oil

Ingredients for 1 pizza

180g mozzarella
180g Chopped Tomato Pulp "Grand Cuisine"
120g Chopped Sautéed Porcini Mushrooms "C’Era Una Volta"
q.s. Parsley, Freeze-Dried
q.s. Thyme, Freeze-Dried
q.s. Wild Garlic Oil

Method

Spread the dough into a previously greased baking tray and leave to rise until doubled in volume.
Top with the tomato pulp seasoned with oil and salt.
Bake at 280/300°C for 7–8 minutes.
Remove from the oven and add the mozzarella and porcini mushrooms. Continue baking for another 4–5 minutes.
Garnish with parsley, thyme and wild garlic oil.