Braised oyster mushrooms, buffalo provola, moliterno pecorino
For Alba Pezone "the musky fondant of the buffalo provola blends perfectly with the smoke-woody flavor of the oyster mushrooms". An original pizza to be savored like a desire of autumn when the temperatures fall and that one wishes to give an air of dolce vita to its meals. This pizza with autumn mushrooms and Italian cheeses is tasted as much in love in front of a fireplace as during a dinner with friends.

Preparation time: 15 minutes
Cooking time: 20 minutes

The ingredients for 4 people)
250 g of pizza dough
120-130 g whole oyster mushrooms, cleaned and sponged
70-90 g of buffalo provola
20 g of pecorino from Moliterno
1 clove of garlic
Some basil leaves

Description of the recipe for pizza with autumn mushrooms and Italian cheese from Alba Pezone:
- Preheat the oven to 250 ° C.
- Cook the oyster mushrooms with a drizzle of olive oil and the crushed garlic clove under the palm of your hand until you have a nice color.
- Remove the garlic and salt with the fleur de sel.
- On the work surface just sprinkled with a veil of flour, spread the pizza dough as finely as possible and put the disc of dough on the baking sheet lightly oiled with a brush.
- Sprinkle the dough with a drizzle of olive oil and bake for 10 minutes.
- Spread the provola and oyster mushrooms on the pizza
- Bake again for 5 minutes: the pizza should be golden and crisp.
- On leaving the oven, sprinkle with basil pizza and sprinkle with Moliterno pecorino.

Find other pizza recipes imagined by Alba Pezone in his book Pizza published by Marabout.