Ingredients: Water, Yeast, Sugar, Salt, Flour, Olive oil, For the filling:, Fresh champignons, Butter, Fresh spinach, Mozzarella, Ricotta, Salt, pepper, Tomato sauce:, Tomatoes canned in their own juice, Salt, Sugar, Black pepper ground
Cooking method:
For dough, mix water with sugar, yeast and leave for 10-15 minutes. A foam cap should rise. Sift 220 gr. into a bowl. flour. Add 1 hour l. salt. When the dough rises, pour it into the flour. Add to the dough 2 tbsp. l. olive oil.
It is good to knead the dough for 10 minutes, if there is a planetary mixer, we do it there, with a hook nozzle. If the dough sticks to your hands, add another 10-20 gr. flour. We form the dough into a ball, put in a bowl greased with oil, cover with a damp towel and put in a warm place for 30 minutes.
Grind canned tomatoes with a blender until smooth, season with salt, sugar and pepper.
Fry the mushrooms in butter until the juice is released. Simmer for 10 minutes, for 2-3 minutes. add spinach before finishing. Drain in a colander and season with salt and pepper. Roll out the dough into a circle, grease with tomato sauce. Put spinach with mushrooms, lettuce and mozzarella cheese on top, bake at a temperature of 220-250 ° C. We cut top-bottom 10-15 minutes.
Put the ricotta cheese on the finished pizza.
Bon appetit!🤗