Four cheese and porcini mushroom pizza

• For 1 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 15 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Pizza Dough
  • All-purpose flour : 2/2 cups
  • Active dry yeast : 1 packet
  • Warm water : 1 cup
  • Olive oil : 2 tablespoons
  • Salt : 1/2 teaspoon
  • Sugar : 1/2 teaspoon
• Pizza Sauce
  • Canned crushed tomatoes : 1 cup
  • Tomato paste : 2 tablespoons
  • Garlic (minced) : 2 cloves
  • Dried oregano : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Toppings
  • Mozzarella cheese (shredded) : 1 cup
  • Parmesan cheese (grated) : 1/2 cup
  • Gorgonzola cheese (crumbled) : 1/4 cup
  • Fontina cheese (shredded) : 1/4 cup
  • Porcini mushrooms (sliced) : 1/2 cup
  • Fresh basil leaves (torn) : 1/4 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Pizza Dough
• Mix warm water, sugar, and yeast in a bowl. Let it sit for 5 minutes until foamy.
• In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
• Stir until the dough comes together, then transfer it to a floured surface and knead for about 5 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
• Prepare the Pizza Sauce
• In a saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
• Add crushed tomatoes, tomato paste, dried oregano, salt, and black pepper. Stir well and simmer for 10 minutes.
• Remove from heat and let the sauce cool before using.
• Assemble and Bake the Pizza
• Preheat the oven to 475°F (245°C).
• Punch down the risen dough and divide it into two equal portions. Roll out one portion into a round shape on a floured surface.
• Transfer the rolled dough onto a baking sheet or pizza stone.
• Spread a generous amount of pizza sauce over the dough, leaving a small border around the edges.
• Sprinkle mozzarella, Parmesan, Gorgonzola, and Fontina cheeses evenly over the sauce.
• Arrange sliced porcini mushrooms on top of the cheese.
• Bake the pizza in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
• Remove from the oven and sprinkle torn fresh basil leaves over the hot pizza.
• Let it cool for a few minutes before slicing and serving.

Tips

• For a crispier crust, preheat a pizza stone in the oven before baking the pizza on it.
• Feel free to add other toppings like caramelized onions, sun-dried tomatoes, or fresh arugula for extra flavor.

Information

• Porcini mushrooms can be substituted with other types of mushrooms if desired.
• Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.