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Autumn pizza
45 m active | 2 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 731
  • Fat about 32g
  • Carbohydrates about 73g
  • Protein about 34g
This is needed
This is needed for 4 people
Pizza dough
  • 300 g white flour
  • 2 tbsp olive oil
  • 100 g durum wheat semolina
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 1.5 tsp salt
  • 2.5 dl water
  • a little durum wheat semolina
  • 40 g Parmesan, grated
  • 150 g mozzarella, grated
  • 250 g squash, thinly sliced (yields approx. 200 g)
  • 1 tbsp olive oil
  • 150 g king oyster mushrooms, thinly sliced
  • 2 pork bratwurst
  • 0.5 tsp salt
To bake
  • salt and pepper to taste
  • 2 sprigs flat-leaf parsley, roughly chopped
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And that's how it's done
And that's how it's done
Pizza dough
Mix the flour, semolina and salt in a bowl. Add the yeast, water and oil, mix with a risotto spoon. Knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Sprinkle a little semolina over the work surface, roll out the dough into a rectangle (approx. 30 x 40 cm), place on a baking tray lined with baking paper. Spread the parmesan and mozzarella on top of the dough. Mix the squash and mushrooms with the oil and salt. Squeeze the sausage meat out of the skin and cut into pieces approx. 2 cm long. Arrange the sausage, squash and mushrooms on top of the cheese.
To bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, garnish with the parsley, season.