Vegetarian pizza with chanterelles.

Step 1

Boil the milk, cool to room temperature. Pour into a large bowl, add the warm water, salt and dry yeast. Pour in the sifted flour and mix. Add the olive oil to the bowl with the dough. Knead the dough thoroughly for 10-15 minutes, cover it with foil and put it in a warm place for 40-60 minutes. If the dough is not elastic enough, add a little more olive oil.

Step 2

Knead the dough and transfer it to a floured work surface. Take a round baking dish with a diameter of 28-30 centimeters, lightly grease its surface with vegetable oil. Once again knead the dough. Using a rolling pin, roll out the dough into as thin a cake as possible, with a diameter larger than the baking dish.

Step 3

Quickly transfer the flatbread to the mold, pressing it against the surface of the mold. Adjust the future pizza to the size of the mold, make small sides by folding the excess dough from the edges inwards. To prevent the dough from rising during baking and pushing out the toppings, make a few punctures in the surface of the dough with a knife.

Step 4

BÉCHAMEL SAUCE:

Step 5

In a saucepan, mix milk and cream, salt. Heat to 50-60 degrees. In a wide saucepan over medium heat, melt butter, add flour and nutmeg and saute until light brown. Pour in the milk and, whisking the mixture continuously, bring to a boil. Allow to cool and put into containers.

Step 6

Peel the chanterelles from the sprigs and remove the corn from the cob. Pre-fry them in ghee or olive oil until browned. Spread the béchamel sauce evenly on the rolled out base, top with grated cheese, chanterelles and corn. Place the pizzas in the preheated oven on an equally preheated baking tray. Bake for 6-7 minutes at maximum temperature. Remove, slice, top with thin slices of parmesan, drizzle with walnut oil and pepper.