Wild Mushroom White Pizza

• 1/2 bag of dry yeast
• 2 dl water
• 4,5–5 dl wheat flour 
• 1 tsp salt
• 2 tbsp olive oil

• 1 balls of Buffalo mozzarella (for vegan/climate option choose vegan cheese, Jalo-tofu etc.)
• 1 bouquet of fresh asparagus

• 100 g crème fraiche (for vegan/climate option choose oat fraiche)
• 1 tbsp lemon juice
• 1 tbsp horseradish paste
• 1 bag METTÄ Wild Mushroom Sauce
• 1 tsp Porcini Salt

To prepare the dough: Mix flours, salt and yeast in a bowl. Warm the water into approx. 42 degrees, pour into the bowl and add the flour mix little by little simultaneously kneading. Add olive oil to the dough in halfway. Knead the dough by hand or in appliance for as long it is bouncy, approx. 5–10 minutes. The dough can be left a little loose, but it should still be easy to handle. Flour the dough ball and let it rise under a cloth for couple of hours. If you’ve got time, let the dough rise in the fridge throughout the night. Cut the risen dough in two and bake two thin pizzas.

To prepare white sauce: Mix one bag of Wild Mushroom Sauce with 1.5dl of water. Let sit for 10–15min. Then mix with crème fraiche, lemon juice and horseradish paste.

Spread the white sauce, cheese and fresh asparagus' on top of the pizza bottoms. Bake in 250 °C in the oven until the bottom gets some colour and the pizza looks delicious. Depending on your oven 10-15 minutes. Sprinkle some tasty Porcini Salt on top before serving.

Tip! If you don’t have a pizza stone at use, heat up the oven plates in the oven as it warms up. Move the pizzas from the baking paper on top on the hot oven plates. In this way you will get crispier pizza bottoms.