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Ural style pizza with porcini mushrooms
Forest flavours come alive with porcini mushrooms and creamy cheese

Ural style pizza with porcini mushrooms

Author: Flavelo
Recipes Main Courses Quick Meals
The treasure of the Ural forests, the Porcini mushroom (the 'King of Mushrooms') plays the lead role here. Its earthy, meaty flavour dominates, complemented by local, richer cheeses and a creamy soured cream base. This pizza brings the closeness of nature with simple but premium ingredients.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Eastern European

Ingredients

Equipment Needed

  • Frying pan for mushrooms
  • Baking tray
  • Brush for cleaning mushrooms

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Clean and slice the porcini. Sauté in a little oil in a pan for a few minutes.

Tip: Mushrooms have high water content. Pre-frying concentrates the flavour and prevents them soaking the pizza (water loss).
2 ✓

Preheat the oven to 220°C.

Tip: Hot oven is the secret to crisp dough.
3 ✓

Mix the soured cream with crushed garlic, salt and pepper, spread on the dough.

Tip: Garlic soured cream goes excellently with mushrooms.
4 ✓

Distribute the pre-fried mushrooms and sprinkle with grated cheese.

Tip: Let the mushrooms stay under the cheese or half poking out so they don't dry out completely.
5 ✓

Bake for 12-15 minutes until golden brown.

Tip: Smells tell a story: if you smell roasted mushrooms, check the pizza.
6 ✓

Sprinkle with parsley when serving.

Tip: The green colour of parsley lifts the brown-white pizza.

Recipe FAQ

How do I clean the porcini?
Never soak in water! Rub the soil off with a small brush or kitchen paper, otherwise it will become spongy.
Can I use dried porcini?
Yes, soak in warm water, squeeze out, and then put on the pizza. The flavour can be even more intense.

Ingredients

  • 1 pc Pizza dough
  • 150 g Fresh Porcini mushrooms
  • 150 g Semi-hard cheese (e.g. Gouda or Trappist)
  • 100 g Soured cream
  • 10 ml Olive oil
  • 10 g Fresh parsley
  • 1 clove Garlic
  • 1 pinch Salt, pepper