Today Karlos Arguiñano prepares a fun and original homemade pizza recipe. In this case it is prepared with cheese, mushrooms and serrano ham. However, he adds a finishing touch by adding some quail eggs when the pizza is about to be ready. Enjoy this delicious menu!
Ingredients (4 people):
½ liter of tomato sauce
300 g of cultivated mushrooms
8 quail eggs
2 cloves of garlic
150 g of aged sheep’s cheese
50 g of serrano ham flakes
extra virgin olive oil
1 tablespoon of oregano
Ingredients for the dough (4 p.):
275 g of medium strength flour (250 + 25 to stretch)
145 ml of water
7 g of salt
10 g fresh brewer’s yeast
10 ml of extra virgin olive oil
Put the flour (250 g), water (145 ml), yeast (minced) and salt in a bowl. Mix the ingredients until the flour disappears. Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes (autolysis).
Dust the work surface with a little flour, lay the dough on top and open it a little. Pour in the oil, cover the oil with the dough and knead (for about 5 minutes) until the oil is well integrated. Roll up the dough, cut it into 2 pieces and roll them up a little. Sprinkle a plate with a little flour, lay the balls on top, cover them with a clean cloth and let them ferment until doubled in volume (about 1 hour and a half).
Dust the work surface with a little flour, roll out the 2 balls by hand (it can also be done with a rolling pin) until you have 2 thin bases (round or rectangular). To prevent the dough from breaking, you can stretch them in 2 steps.
Line two baking sheets with a large piece of parchment paper and place a well-stretched dough on top.
Cover them with the tomato sauce (leaving the edges free). Grate the cheese and spread it on top. Sprinkle the pizzas with oregano.
Peel and cut the garlic cloves into cubes and fry them in a pan with 2-3 tablespoons of oil until they start to dance. Cut the mushrooms into strips, add them, season them, sauté them briefly (2-3 minutes) and spread them over the cheese. Also add the ham flakes.
Heat the oven and insert the trays. Cook them at 220ºC for 18 minutes (after 9 minutes you can change their position in the oven). Remove the pizzas from the oven, break 4 quail eggs into each, reinsert them and cook for another 2 minutes.
Serve the pizzas and decorate with a few parsley leaves.
Once the dough balls are fermented, they can be frozen for use on another occasion.