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Pizza Bianca with Provolone and Mushrooms
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30 min
Quick
Knuspr-Küche
Knusprig gebackene Pizza Bianca mit würzigem Provolone, saftig gebratenen Champignons und feinem Mozzarella. Aromatisiert mit frischem Knoblauch und Thymian – ein herrlicher italienischer Herbstgenuss.
Ingredients
Preparation method
Preparation and sautéing mushrooms
Preheat the oven together with the baking tray or pizza stone to 220 °C top/bottom heat (or 200 °C fan oven). Remove the ready-made pizza dough from the fridge about 10 minutes before preparation.
Clean the button mushrooms and slice them evenly. Peel and finely chop the fresh garlic. Pluck the leaves from the thyme sprigs.
Heat 15 ml of extra virgin olive oil in a pan. Sear the mushrooms over high heat for 3–4 minutes until they take on some color. Add the chopped garlic and half of the thyme and toss briefly. Season with a pinch of fine salt and ground black pepper, then remove from the heat.
Chef's tip
Searing the mushrooms beforehand prevents them from releasing too much water onto the pizza during baking. This keeps the pizza crust perfectly crispy.
For extra flavor, freshly grated Parmesan or a few dried chili flakes can be sprinkled over the pizza after baking.
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