Ingredients:
for the dough:
– 300g all purpose flour
– 2 dl water
– 20g yeast
– 20g butter
– half tsp sugar
– 1 level tbsp salt
for the topping:
– 200g goat cheese
– 150g soured cream
– 2-3 cloves of garlic, crushed
– 1-2 tometoes, chopped
– 1-2 green pepper, chopped
– half handful of dried horn of plenty
– 2-3 porcinis or other wild mushroom
– 1 slice of bacon, diced
– 2 tbsp oil
– salt and pepper to taste
Method
Measure the flour, yeast, salt and sugar into a large bowl. Pour 200ml hand-hot water into the dry mix. Let the yeast froth then stir in the butter and make a soft dough. Knead it thoroughly, cover the bread and leave in a warm place for half an hour to rise. Half the dough, stretch each half and place in a baking sheet.
Soak the dried mushrooms, then chop into smaller chunks. Heat the oil in a pan, add the mushrooms and garlic and fry until softened. Mix 90% of the goat cheese with the soured cream, add salt and pepper and two cloves of garlic, grated and spread over the stretched dough. Sprinkle it with the chopped tomatoes, green pepper, diced bacon, mushrooms and the remaining goat cheese. Bake in a preheated, moderately hot oven .
*Recipe: Dénes Andrea
*Photo: Dénes Andrea