Use the mushrooms in season, and top it up with some French ham for extra comfort.
Prepare the dough: mix the dried yeast with lukewarm water and wait for about 15 minutes until it becomes frothy. In a stand mixer, mix the flour with the yeasty water. If you are mixing by hand, make a flour well on your work surface and integrate the yeasty water little by little.
Then add the water and mix well. Finally add the salt, and knead the dough for about 10 minutes until it becomes homogeneous and soft. Separate the dough in two and lay them in a tray, brushed with olive oil. Cover with a clean tea towel and leave the dough to rise in a warm place for 1h.
Meanwhile, clean and cut the mushrooms. In a frying pan on medium heat, add the olive oil, garlic, mushrooms, parsley and cook for a few minutes. Season with salt and pepper and let them cool.
Once the dough has risen, punch it with your fist to remove the gas. Sprinkle some flour on your work surface, and dust some flour on both sides of the dough too. Flatten the centre of the pizza with your fingers, leaving a 2 cm crust all around. Then with your two fists, expand the pizza dough by gently turning clockwise and pushing the dough from the center to the external sides. The pizza should reach about 25 cm diameter.
Preheat your oven in grill mode. Meanwhile, in a pan on medium heat, gently put your dough. Add the grated cheese and cooked mushrooms on top and let it cook for about 10 minutes. The crust should start rising.
When the dough has a nice golden-brown colour underneath, it is time to stick the pan under the grill of your oven for 1-2 minutes to finish the cooking. The crust should now be well-tanned. Repeat the process for the second pizza.
Remove from the oven, add some more grated cheese, and top with slices of ham if you like. Devour while it’s hot!