Buckwheat pizza with mushrooms, speck and fontina

Ingredients

For 1 serving

• Buckwheat flour35 g
• Whole wheat flour50 g
• Active dry yeast2 g
• Button mushrooms120 g
• Speck25 g
• Fontina30 g
• Extra virgin olive oil1 teaspoon
• Thyme2 g
• Saltto taste

Contains: gluten, lactose,

In season: September – November

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the buckwheat flour and the wholemeal flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to its maximum, 240 °C (conventional), with a baking tray inside to heat up.
3. While it rises, clean the button mushrooms with a damp cloth, slice them thinly and toss with the oil, thyme leaves and a pinch of salt. Slice the fontina thinly.
4. Turn the dough out onto baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Cover with the fontina and then the mushrooms.
5. Slide the pizza on its paper onto the hot tray and bake at 240 °C for 12 minutes, until the edge is golden and the mushrooms have released their liquid.
6. Finish with the speck in strips as soon as it comes out: the heat of the pizza softens it without drying it.