Recipe for: Mini pizzas with porcini mushrooms and blue cheese - photo 1
← Recipes

Recipe for: Mini pizzas with porcini mushrooms and blue cheese

Pikantne Snacks Fusion cuisine 30 min Medium 6 wyświetleń ~14.80 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Delicate mini pizzas on a thin, homemade crust with a creamy sour cream base, sautéed porcini mushrooms, and intense blue cheese. The dish combines Polish mycology (porcini) with an Italian-French accent of blue cheese, creating a refined snack perfect for a party or as an appetizer. The miniaturization of the pizza allows for a contrast of textures: crispy edges of the crust, creamy sauce, and juicy, slightly toasted mushrooms. Serve hot, garnished with fresh parsley and possibly arugula; it pairs wonderfully with a light white wine or craft beer. Aesthetically striking — a golden base, brown slices of porcini, and creamy spots of blue cheese.

Ingredients Used

Ingredients (16)

Servings:
6
  • Wheat flour 400 g
  • Instant yeast 7 g
  • Water 240 ml
  • Sugar 5 g
  • Rapeseed oil 20 g
  • Porcini mushroom 250 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • 18% cream 100 ml
  • Blue cheese 120 g
  • Butter 20 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Thyme 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Mozzarella 100 g
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~14.80 PLN (2.47 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the ingredients for the dough. In a large bowl, weigh the wheat flour (400 g). In a small bowl, mix the instant yeast (7 g) with warm (not hot) water (240 ml) and sugar (5 g), stirring for 10-15 seconds until the yeast dissolves. Set aside for 2 minutes — this will help activate the yeast.

Ingredients: Wheat flour, Instant yeast, Water, Sugar
Use a large, bowl-like dish (min. 3 l). Check the temperature of the water — it should be pleasantly warm (30-35°C). If the yeast does not dissolve, you can lightly crush it with a teaspoon.
2

Add salt (8 g) to the flour. Pour in the dissolved yeast with water and the rapeseed oil (20 g). Start mixing with a wooden spoon, and when the ingredients come together, transfer to a lightly floured surface and knead by hand for 6-8 minutes until the dough is smooth and elastic and stops sticking significantly.

Ingredients: Wheat flour, Salt, Rapeseed oil
Use a wooden spoon for initial mixing, then knead by hand. If you have a mixer with a dough hook, knead on medium speed for 4-5 minutes. The dough is ready when it springs back after being pressed with a finger.
3

Shape the dough into a ball, lightly brush it with rapeseed oil, and place it in a bowl. Cover with a cloth and set aside in a warm place for 15 minutes — thanks to the instant yeast, the dough will rise slightly in a short time.

Ingredients: Rapeseed oil
The best place is a turned-off oven with the light on (and then turned off) or near a warm radiator. Don't overdo the rising time in this quick recipe — too long of a rise will weaken the structure.

Cream sauce

4

While the dough is resting, prepare the sauce: pour 100 g of 18% cream into a small dish, press 10 g of garlic through a press or finely chop it, add 2 g of thyme and 1 g of black pepper. Mix with a spoon until you achieve a uniform consistency and season with a pinch of salt (about 1 g). The sauce should be thick and easy to spread.

Ingredients: 18% cream, Garlic, Thyme, Black pepper, Salt
Use a metal or ceramic bowl and spoon. If the sauce is too thin, add a bit of grated blue cheese to thicken it. Be careful with the amount of garlic — fresh garlic has a strong flavor.

Filling

5

Slice the porcini mushrooms (250 g) into thin slices and dice the onion (150 g) finely. Heat a pan (24-26 cm in diameter) over medium heat, add butter (20 g). When the butter melts and starts to foam slightly, add the onion and sauté for 3-4 minutes until it becomes translucent and soft.

Ingredients: porcini mushroom, Onion, Butter
The best is a thick-bottomed pan that does not overheat unevenly. Do not prolong frying — the onion should be soft, not burnt.
6

Add the slices of porcini mushrooms to the sautéed onion and fry for 4-6 minutes, stirring every minute, until the mushrooms release their water and lightly brown. One minute before the end of frying, add the minced garlic (if using additional) and a teaspoon of thyme, season with pepper and a pinch of salt.

Ingredients: porcini mushroom, Onion, Garlic, Thyme, Black pepper, Salt
Stir with a wooden spoon to sauté the mushrooms evenly. If the porcini mushrooms release a lot of water, increase the heat at the end to evaporate the excess liquid — the filling should be moist but not watery.

Shaping mini pizzas

7

Preheat the oven to 240°C (with the top heating option if available). Divide the dough into 6 equal parts (about 80 g each). On a lightly floured surface, roll out each part into a circle with a diameter of 12-14 cm, thinly, leaving a slightly thicker edge.

Ingredients: Wheat flour
Use a rolling pin and a floured countertop. If the dough shrinks while rolling, wait 2 minutes and try again — the gluten will relax and it will be easier to roll out.

Assembly

8

Evenly spread the sour cream sauce on each pancake with a spoon, leaving a 1 cm edge. On the sauce, arrange the sautéed porcini mushrooms and onion, crumbling pieces of blue cheese on top (distribute the total amount of cheese evenly). If you are using mozzarella (optional, 100 g), slice it and arrange thin slices on top.

Ingredients: 18% cream, porcini mushroom, Blue cheese, Mozzarella
Use a tablespoon to spread the sauce. Additionally, you can add a bit of olive oil or sprinkle fresh thyme before baking.

Baking and serving

9

Arrange the mini pizzas on a baking sheet lined with parchment paper. Bake in a preheated oven for 8-10 minutes at 240°C until the edges are golden and the cheese is melted and slightly browned. Rotate the baking sheet halfway through the time if the oven has uneven heat distribution.

Ingredients: Wheat flour, Blue cheese, Mozzarella
Use the middle rack of the oven. Baking time depends on the oven's power — watch the color of the edges and the melting of the cheese. Mini pizzas bake much faster than large pizzas.
10

After removing from the oven, let the mini pizzas rest for 1-2 minutes to allow the sauce to thicken slightly. Sprinkle each mini pizza with chopped parsley (30 g) and optionally freshly ground pepper. Serve hot as an appetizer or snack.

Ingredients: Parsley, Black pepper
To serve, use a wide spatula or two large spoons to avoid damaging the thin bottom. Additionally, you can serve a small plate of arugula drizzled with a bit of canola oil.

Fun Fact

💡

In Polish tradition, the seasonality of mushrooms has been valued for centuries — porcini are among the most sought-after forest mushrooms, and combining them with blue cheese is a modern twist that brings together the flavors of the forest with European cheese-making tradition.

Best for

przyjęcie kolacja na świeżym powietrzu przystawka na imprezę

Tips

🍽️ Serving

Serve the mini pizzas hot, preferably right after baking. For contrast, serve a small plate of arugula drizzled with balsamic vinegar or sprinkle it with a bit of good canola oil. Use wide plates or a wooden board for serving.

🥡 Storage

Store the baked mini pizzas in the refrigerator for up to 24 hours in an airtight container. To reheat, use the oven at 180°C for 6-8 minutes to restore the crispness of the crust. Long-term freezing is not recommended — mushrooms change texture after thawing.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Dumplings with cheese and raspberries 50 min

Dumplings with cheese and raspberries

Desserts
Jajka w sosie curry (polsko-nowoczesne) 30 min

Jajka w sosie curry (polsko-nowoczesne)

Appetizers
Cinnamon pancakes with fruit compote (strawberry and rhubarb) 45 min

Cinnamon pancakes with fruit compote (stra...

Desserts
Cold Cheesecake with Strawberry and Rhubarb (Polish-Modern) 60 min

Cold Cheesecake with Strawberry and Rhubar...

Desserts
Chicken in green pesto with sorrel and young potatoes 35 min

Chicken in green pesto with sorrel and you...

Main Dishes
Green salad with avocado and nuts 20 min

Green salad with avocado and nuts

Salads

Recipe Categories

Snacks
Snacks in: May Day

Snacks are the perfect companion for May Day gatherings. Quick to prepare, they are great for sharing with others.

See all recipes in this category
Fusion cuisine
Fusion cuisine

Fusion cuisine is a bold combination of culinary traditions from different corners of the world. Asian-European pairings, Mexican-Japanese experiments, and Mediterranean-Asian fusions. Sushi burritos, ramen burgers, kimchi pierogi, and curry pizza - the boundaries of flavor do not exist. Our reci...

See all recipes in this category
Reklama