Autumn pizza

Total time: 2hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 731 Kcal, 34g Protein, 73g Carbohydrates, 32g Fat


  • Pizza dough
  • 100 g durum wheat semolina
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 1.5 tsp salt
  • 300 g white flour
  • 2 tbsp olive oil
  • 2.5 dl water
  • Pizza
  • a little durum wheat semolina
  • 40 g Parmesan, grated
  • 150 g king oyster mushrooms, thinly sliced
  • 250 g squash, thinly sliced (yields approx. 200 g)
  • 1 tbsp olive oil
  • 150 g mozzarella, grated
  • 0.5 tsp salt
  • 2 raw pork bratwurst
  • To bake
  • salt and pepper to taste
  • 2 sprigs flat-leaf parsley, roughly chopped

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  • Pizza dough

    Mix the flour, semolina and salt in a bowl. Add the yeast, water and oil, mix with a risotto spoon. Knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  • Pizza

    Sprinkle a little semolina over the work surface, roll out the dough into a rectangle (approx. 30 x 40 cm), place on a baking tray lined with baking paper. Spread the parmesan and mozzarella on top of the dough. Mix the squash and mushrooms with the oil and salt. Squeeze the sausage meat out of the skin and cut into pieces approx. 2 cm long. Arrange the sausage, squash and mushrooms on top of the cheese.
  • To bake

    Approx. 30 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, garnish with the parsley, season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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