Josephine's Pizza

Pizza Joséphina 🍕

INGREDIENTS
For the dough:
- 400 g wheat flour T45 (or T55)
- 225 ml lukewarm water
- 1.5 tsp dehydrated baker's yeast (5g)
- 1.5 tsp blond cane sugar
- 1.5 tsp salt
- 2 tbsp olive oil

Topping:
- 1 Josephine
- 200 g of button mushrooms
- 150 g of butternut
- 150 ml of cooking soy cream
- 2 handfuls of fresh spinach
- 2 cloves of garlic
- 1/2 tsp of garlic powder
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 2 tsp of olive oil

RECIPE
Mix the flour and salt in a salad bowl or the bowl of a food processor
Mix the water, sugar and yeast and leave to rest for 15 to 30 minutes.
Pour over the flour, mix, add the olive oil and knead by hand or with the hook of a food processor for a good 10 minutes.
Form 4 balls, place them in the bowl, cover and leave the dough to rise for at least 2 hours.
Mix the cream with the garlic powder, salt and pepper.
Thinly slice the butternut and steam it for 5 minutes to make it tender.
Thinly slice the mushrooms and sauté them in a frying pan with the olive oil and garlic, season with salt and pepper. Set aside.
Chop the spinach into strips.
Shape the pizza bases by hand, place them on a floured baking sheet, spread the cream on the base, add a little chopped spinach, slices of butternut, sautéed mushrooms and add a drizzle of olive oil to cook.
Bake in the oven at 250°C for about 5 minutes (until the edges of the dough are lightly browned).
Cut the Josephine cheese into 4 pieces and place it in thin slices or crumbled on each pizza.

Enjoy!

Photo © Marie Laforêt