Ingredients (for the dough)
· 2 cups unbleached white flour
· 1 teaspoon Classic pinch Nº1
· 1 teaspoon instant yeast
· 1 teaspoon maple syrup
· 1 cup lukewarm water
The ingredients (for the background)
· 2 tablespoons butter
· 1 large French shallot
· 3 cloves of garlic
· 1 tablespoon olive oil
· ½ cup 15% cream
· 2 tablespoons chopped flat-leaf parsley
· The Classic Nº1 pinch, to taste
· ½ to 1 teaspoon Peppered pinch Nº2
Ingredients (for the garnish)
· ¾ cup chanterelles sliced and sautéed in butter (or other mushrooms)
· ½ cup mozzarella
· Parmesan shavings to taste
· A few slices of sausage with filberts (or other)
· Parsley
The how to (for the dough)
In a small bowl, combine the yeast, maple syrup and water. Let sit for about 5-10 minutes or until mixture becomes foamy.
In another bowl, mix the flour and salt. Make a well in the dry mixture and add the liquid mixture. Mix with a wooden spatula until the dough begins to form. Shape into a ball on a floured work surface.
In another clean oiled bowl, transfer the dough and turn it on itself to coat it well. Cover with a clean, lightly dampened dish towel and let rest for about 30 minutes at room temperature or in the oven with the light on to help the dough rise.
Cut the dough into thirds and stretch each part out on a floured work space.
Transfer the three doughs to a large baking sheet lined with parchment paper or to two baking sheets, depending on size. Leave for a few minutes to allow the dough to rise further.
- - -
Preheat oven to 425°F.
In a frying pan, melt the butter and shallot. Over medium-low heat, cook for about 2 to 3 minutes. Add the garlic and continue cooking for 1 to 2 minutes. Add the olive oil, cream, salt, pepper and flat-leaf parsley. To book.
- - -
Bake the plain pasta for 3-4 minutes.
Remove the pasta from the oven and brush it with the creamy base. Add the mozzarella, mushrooms and sausages. Bake for about 6-8 minutes, or until the pizzas are golden brown. For a more grilled cheese, heat on broil for 1 to 2 minutes. Remove from oven, let rest slightly.
When serving, add the parmesan and a few leaves of flat-leaf parsley. Add a pinch of pepper to taste. Accompany with a salad.
Bon appétit !
Recipe and photos by Laura Duval from @laviedansmonassiette
You will need La pincée Poivrée Nº2
to make this recipe
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