- Bag of dry yeast - 1 Piece
- Sugar - 1 Art. a spoon
- Wheat flour - 150 Grams
- Flour with bran - 75 Grams
- Olive Oil - 200 Milliliters
- Champignons - 400 Grams
- Bulb - 1 piece
- White dry wine - 80 milliliters
- Balsamic vinegar - 2 items. spoons
- Ricotta - 200 Grams
- Basil fresh - 20 Grams
- Cedar nuts - 2 Art. spoons
- Garlic - 1 Tooth
- Parmesan grated - 2 items. spoons
- Lemon - 1/4 Pieces
- Salt, pepper - - To taste
Pour in a bowl about 125 ml (a glass) of warm water, add sugar there, mix. Then add dry yeast and, without stirring, leave it for half an hour. After half an hour we add to the mixture both types of flour and mix from this dough. Leave the dough for an hour and a half in a warm place for lifting. In a frying pan fry onion until soft. Add the mushrooms chopped into 4 pieces, lightly fry, pour the wine and stew until the wine evaporates. After two minutes after adding wine, pour balsamic vinegar into the pan, and also add salt and pepper. Fully evaporate the liquid from the frying pan. We make pesto sauce: for this, in a blender, bring to homogeneity basil, clove of garlic, pine nuts, Parmesan, quarter lemon juice and 150 ml of olive oil. Solim and pepper to taste. The dough, meanwhile, will rise slightly. It needs to be kneaded again and left for another 30 minutes. On the flour-padded surface, lightly roll out our dough (this can be done even with your hands - such a dough will be elastic). We put the dough on the baking sheet, sprinkled with flour. Lubricate the dough with pesto sauce, then spread the mushroom filling, and evenly distribute several ricotta balls throughout the area. Bake for 10 minutes at 250 degrees. An unusual pizza is ready! :)
Servings: 3-4