- Pizza dough200 Gram(s)
- Tomato1 Can(s)Tomato sauce
- Olive Oil45 Gram(s)
- Spinach250 Gram(s)
- Mushrooms370 Gram(s)button mushrooms
- Cream60 Gram(s)Liquid
- Coriander3 Gram(s)
- Fourme d'Ambert65 Gram(s)cheese
- Emmental110 Gram(s)
Preparations of the vegetables and mushroom
Cut the tail of the mushrooms at an angle, rinse quickly under cold water , pat dry , cut into strips, lemon , place in a bowl.
Hull the spinach, wash and rinse it under cold water, then drain . Heat the oil in a pan over moderate heat, add the spinach.
Cook the spinach for a few minutes, they should just start to melt , take them out of the pan and keep the oil and the cooking water in the pan.
Cooking mushroom with cream
First dice the fourme d’Ambert, then place the cutted pieces of emmental in a small food processor, now chop. In the pan, pour the mushrooms, cream, parsley, and cilantro. Cook well until all the cream and juice are absorbed well. Let it cool for a few minutes.
Preparing pizza dough
Flour the work surface and rolling pin, lowering some pizza dough on it, and place a little olive oil, spread the oil over the entire surface.
Turn the pizza dough over on the other side, and brush with oil in the same way, lower it a little larger than the mold and place it in the mold, turning the edges over.
Distributing condiments on our mushroom pizza
On the pizza dough, distribute the tomato sauce, spinach, mushrooms and the dices of Fourme d’Ambert.
On the pizza dough, distribute a few pieces of black olives, then sprinkle with grated emmental cheese. Bake for 30 to 45 minutes, but be careful, do not let it burn!
If you have children be careful of seasoning too much, the condiments are already spicy !