Mushroom parigina

INGREDIENTS

• 300ml (1 1/4 cups) of water
• 6g of fresh yeast
• 500g (4 cups) of flour
• 30ml (1/4 cup) of olive oil
• 10g (3/4 tbsp) of salt
• 180g of mushrooms
• Pepper
• Salt
• 100g of cooked ham
• 150g of cheese
• 1 roll of puff pastry
• Egg wash
• Sesame seeds

METHOD

1. In a small bowl pour the water, add the yeast, and mix until the yeast dissolve.
2. In another big bowl add the flour and pour gradually dissolved yeast and mix. Add the olive oil, salt, and mix.
3. When the dough is obtained, knead it with your hands until the dough becomes smooth. Cover the dough with cling film and let it rise for 3 hours or until is double in volume.
4. In a pan pour the olive oil and mushrooms and fry. Season with salt and pepper and fry until they are soft.
5. After time has elapsed transfer the dough to the baking tray (35x24cm - tray size) covered with parchment paper and press with your hands to spread it and cover the whole tray. Cover with cling film and let it rest for 20 minutes.
6. After 20 minutes remove the cling film and spread the prepared mushrooms, cooked ham cubes, and grated cheese on top.
7. Cover the surface with a roll of puff pastry, sealing the edges well, then make small cuts on the surface, brush it with egg and sprinkle with sesame seeds on top.
8. Bake in the oven at 200°C/392°F for 45 minutes. Cut on slices and serve.