Recipe: My pizza back from the woods

Name: Ma pizza retour des bois
Prep time: 60 min
Cook time: 10 min
Total time: 790 min
Yield: 2 portions
Ingredients: Ma pizza retour des bois pour de 1 a 2personnes en plat personnes :1 boule de pâte a pizza *crue bio pour une de 26 cm150 g de girolles cueillies les pieds retirés et époussetées et juste sautées assaisonnées avec une pointe d'ail.(la veille)2 belles tomates de jardin mondées et taillées en gros dés2 oignons nouveaux taillés de même1 courgette de jardin taillée de même2 gousses d'ail roses (Lautrec) écrasées et hachées150 g d'olives violettes dénoyautéesquelques câpres1/2 Reblochon fermier écroûté et taillé en trancheshuile d'olivesgingembre taillé en tous petits désthym citron et verveine mentholée (si vous avez)Sel et piment d'Espelette.

By chef patrick ★ ★ ★ ★ ★ 4.4/5 (15 reviews) Other dishes

Prep 60 min

Cook 10 min

Rest 12h

Total 13h10

Servings 2 serv.

Ingredients for 2 servings

My pizza back from the woods for 1 to 2 people as a main course:
1 ball of raw organic pizza dough for a 26 cm pizza
150 g of chanterelle mushrooms, stems removed and dusted, simply sautéed seasoned with a hint of garlic (the day before)
2 beautiful garden tomatoes blanched and cut into large dice
2 spring onions cut the same way
1 garden zucchini cut the same way
2 cloves of pink garlic (Lautrec) crushed and chopped
150 g of pitted purple olives
a few capers
1/2 farmhouse Reblochon, rind removed and sliced
olive oil
ginger cut into very small dice
lemon thyme and mint verbena (if you have it)
Salt and Espelette pepper

Step-by-step directions

1- The Day Before
a) In a sauté pan, pour a good splash of olive oil then add your diced tomatoes, onions, garlic, salt and Espelette pepper and let it cook slowly for 40 minutes until there is no more liquid, then add your diced zucchini for an additional 8 minutes, taste and transfer to a shallow dish.
b) In this same sauté pan pour a small splash of olive oil, add your pitted olives just crushed, a little salt, ginger and lemon thyme, let it cook for just 10 minutes, add your capers and transfer.
Put everything in the cold refrigerator covered with plastic wrap for the night.

2- The Next Day

20 minutes before eating, preheat your oven to 250° (Gas mark 8)
On your work surface, stretch your dough so it measures around 26 to 28 cm in diameter then place it on a rack.
We will first cover the base with the candied tomato and zucchini, then add the Reblochon slices, spread your olives and finally cover everything with your sautéed chanterelles.
Bake in the middle of the oven for 12 minutes, remove and cut into the desired number of servings with a pizza wheel.
*if you wish to make your dough in a bread machine here is the recipe
https://www.aftouch-cuisine.com/recette/pate-a-pizza-pour-machine-a-pain-645.htm

Au micro-onde Pâte à pizza