Malt & Mushrooms
fofepe
Maltpizza with chantarelles and potatoes and herbs
2 pizzas, 4 people
Pizza dough
500ml dark beer or water (room temperature)
15g fresh yeast
1 tbsp. malt flour (optional)
3 tbsp. oil, (preferably nut oil)
~750 g strong bread flour
14 g fine salt
Topping
100 g bacon, cured and smoked
200 g soft (e.g. brie) or semi-hard cheese (e.g. Danish Vesterhavsost), sliced
1 medium-sized potatoes, very thinly sliced
6-8 sprigs thyme, to sprinkle
Salt flakes, to sprinkle
Dressing
200 g sour cream
½ tsp. sugar
½ tsp. salt
2 tsp. apple vinegar
75 g fresh herbs, chopped (e.g. cress, chervil, dill, sorrel or sea rocket)
- Dough: Mix the beer, yeast and malt in a kneading bowl and stir until the yeast has dissolved.
- Add the flour, oil and knead the dough for 5 minutes (by hand or machine). Add the salt and keep kneading the dough an additional 3 minutes until the texture in similar to chewed gum.
- Cover the dough and leave it to rest in a warm place for 1½-2 hours (or alternatively 8-12 hours in the fridge).
- Preheat the oven at 275-300C degrees (or as high as it goes).
- Topping: Slice and fry the bacon on a pan over high heat for two minutes on each side, until just cooked NOT browned. Then roll out the dough until it reaches 5 mm thickness. Sprinkle the cheese on top of the dough and cover with thin slices of the boiled potatoes and bacon. Chop the thyme roughly and sprinkle that over, together with a little salt and oil.
- Bake the pizza in the middle of the oven for approx. 5-15 minutes until crisp and golden around the edges. (Use a baking stone if you have one).
- Dressing: Whisk the sour cream with the salt, sugar and vinegar.
- Sprinkle the dressing over the pizza along with fresh herbs – then serve, while it is still warm.
