Skillet pizza with mushrooms and scamorza

Ingredients

For 1 serving

• All-purpose flour80 g
• Active dry yeast2 g
• Tomato passata70 g
• Button mushrooms120 g
• Scamorza50 g
• Extra virgin olive oil2 teaspoons
• Dried oregano1 pinch
• Saltto taste

Contains: gluten, lactose,

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the 00 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 80 minutes in a warm place, until doubled in size.
3. While it rises, clean the button mushrooms with a damp cloth and slice them thinly; slice the scamorza; season the tomato passata with salt.
4. Grease a 24 cm non-stick frying pan with half the oil. Stretch the dough by hand into a disc the size of the pan and lay it in.
5. Top with the passata, mushrooms, scamorza and dried oregano.
6. Cover with a lid and cook over medium-low heat for 12 minutes, until the base is golden and crisp (lift it with a spatula to check) and the scamorza has melted. Finish with the remaining oil.