Pizza with Porcini Mushrooms and Ricotta

Today is a pizza recipe from my Italian friend. And not just pizza, but PIZZA ... Yes, yes, in big letters. She's just wonderful. We managed to photograph her from around the corner, from under the table and barely, because the aroma is such that NOBODY wanted to wait for the model for more than one second.

Ingredients

• flour 250 g
• warm water 125-135 ml
• dry yeast 5 g
• a generous pinch of salt
• small or medium porcini mushrooms (boiled) 500 g
• ricotta 250 g
• 2 cloves of garlic
• hard cheese (ideally pecorino) 50 g
• 2-3 sprigs of parsley
• butter 30 g

Directions

1. Knead the pizza dough and let it rise for 1.5-2 hours in a warm place. Chop the garlic and parsley. Chop mushrooms arbitrarily. In butter over high heat in portions !!! fry the mushrooms. The mushrooms should be fried, not stewed. Vano, so that there is enough free space in the pan.
2. Mash Ricotta with a fork. Mix fried mushrooms with garlic and parsley. From the dough that has come up, stretch out a circle for pizza, put it on baking paper. Grease the dough with ricotta, put the mushrooms on top, salt and pepper. Sprinkle with grated cheese on top. Preheat the oven to 220-230 g with a baking sheet. Drag the pizza along with the paper onto a hot baking sheet and bake for 10-15 minutes. Serve hot.