Smoked sprat and wild mushroom pizza
Ingredients for 4 small pizzas:
110 g whole wheat flour
110 g chickpea flour
30 grams of ground nuts (hazelnuts in my case)
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons oil (4 seeds in my case)
100-120 ml of milk
100 g smoked sprats
Butter, salt and pepper
200 g yellow cherry tomatoes
200 g wild mushrooms (porcini and hedgehog mushrooms in my case)
1 ball of mozzarella
Mix all dry ingredients for the dough in a bowl, taking care to sift the flour. Mix thoroughly. Make a well and put in the egg, milk and oil. Knead a soft and non- sticky dough, adding a little flour. Let rest the time to prepare the garnish.
Rinse and clean the mushrooms of all impurities. Leave the smaller ones whole, chop the large ones. Transfer in a nonstick frying pan, salt and cook uncovered until all the water that comes out of them evaporates. Then season with pepper, butter and some fresh thyme leaves. Remove from heat a few minutes later and leave aside uncovered.
Divide the dough into 4 balls and roll out each into a 3-4 mm thick sheet. Give it a preferred shape and brush with oil. Tip the smoked sprats, cooked mushrooms, yellow cherry tomatoes and thyme sprigs onto the pizzas. You can also make a version without fish. In this case, garnish the pizza with a few slices of mozzarella, cherry tomatoes, wild mushrooms and thyme.
Bake the pizzas at 200°C until golden brown, about 20-25 minutes. Cool 10 minutes before serving.
The wild mushrooms are the beautiful result of a walk in the nearby forest. The first time, we returned with some boletus and chanterelles and, the second time, with a good collection of hedgehog mushrooms and black trumpets