Soften the porcini mushrooms in lukewarm water for approx. 10 mins., remove, wash thoroughly, drain. Transfer the dough to a baking tray lined with baking paper. Spread the tomato sauce over one half of the dough, top with the mushrooms and all the remaining ingredients, fold the free half over the filling. Press the edges down firmly.
Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C.