The soft cake made from pizza dough becomes even more aromatic and gains a delicious crust if baked on the grill. Make a pizza appetizer out of it. Pour over cheese sauce and sprinkle with grilled oyster mushrooms and mushrooms. Exquisite combination of mushrooms and parmesan and pecorino cheeses with aromatic Truffles give the appetizer a first-class rich taste and aroma. Tortilla with mushrooms and cheese sauce goes well with a glass of white wine in the fresh air.
Recipe author – Marc Murphy – Executive chef, restaurateur and TV host
Time: 2 час.Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pizza dough
- 3/4 Art. warm water
- 1 tsp Sahara
- 7 gr. fast yeast
- 2 and 1/4 Art. flour + a little bit for work
- 1 tsp salt
- 1 tbsp. l olive oil + a little for lubrication
Truffle Cheese Sauce
- 0.5 tbsp. diced white onion
- 2 garlic cloves, finely chopped
- 2 tbsp. l olive oil
- 2 tbsp. fat cream
- 2 tbsp. grated pecorino cheese with truffle
- 1 tbsp. finely grated parmesan
Filling
- 240 gr. oyster mushroom
- 180 gr. mushrooms without legs
- 1 tbsp. l olive oil
- 1/4 Art. finely grated parmesan
- 3 tbsp. l chopped chives
Recipes with similar ingredients: sugar, premium flour, onion sweet, garlic, cream, pecorino romano cheese, parmesan cheese, mushrooms, champignon mushrooms, chives
Recipe preparation:
- Pizza dough: In a mixer bowl with a hook nozzle mix water, sugar and yeast. Leave for 2 minutes to make yeast activated and foamed. At a low speed mixer little by little add flour and salt, then pour in olive oil. About 4 minutes put the dough on a flour-dusted work surface and keep kneading with your hands for another 5 minutes. Put the dough in a greased a bowl of butter, cover with a damp towel and place in a warm place for about 1 hour until it rises twice.
- Cheese sauce: In a large saucepan, fry in olive oil onion and garlic until translucent, 2 – 4 minutes. Add fat cream and cook for 12 to 15 minutes until the liquid evaporates half. Turn off the stove and pour all the cheese into the stewpan. Good mix to melt the cheese. Cover with a lid or foil and leave until the flat cake is assembled.
- Stuffing: Preheat the grill to moderate heat. Pour mushrooms with olive oil, sprinkle with salt and pepper and mix. Fry the mushrooms, turning them periodically, about 6 minutes before easy carbonization. Cool slightly. Cut off the legs with oyster mushroom and chop the mushrooms.
- Assembly: Divide the dough into two equal parts and roll of which two elongated on a floured work surface flat cakes 25×10 cm in size. Lubricate the grill. Fry cakes for 2 minutes on each side. Remove from the grill and pour each flat cake 1 tbsp. cheese sauce and sprinkle with mushrooms and parmesan. Put the tortillas back on the cooler side of the grill. Close cover and cook for 4 minutes. Sprinkle the cakes with chives, chop 8 pieces each and serve.
