Autumn pizza

Autumn pizza

Total: 2 hr 45 Min. | Active: 45 Min.
Nutritional value / person: 731 kcal
, Fat: 32 g
, Carbohydrate: 73 g
, Protein: 34 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pizza dough

300g white flour
100g durum wheat semolina
1 ½tsp salt
¼cube yeast (approx. 10 g), crumbled
2 ½dl water
2tbsp olive oil


a little durum wheat semolina
40g Parmesan, grated
150g mozzarella, grated
250g squash, thinly sliced (yields approx. 200 g)
150g king oyster mushrooms, thinly sliced
1tbsp olive oil
½tsp salt
2 raw pork bratwurst

To bake

2sprigs flat-leaf parsley, roughly chopped
salt and pepper to taste
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How it's done

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.


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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