250 g of whole wheat shortcrust pastry
500 g mix of small mushrooms
1 bunch of cilantro
150 g of Bleu d'Auvergne
100 g of prosciutto
200 g ricotta
Preheat the oven to 210 ° C.
Wash and slice the mushrooms. Quickly brown them in oil in a pan over high heat. Remove from fire, add salt and pepper and set aside.
Wash the cilantro and crumble the blue cheese in a bowl.
Roll out the dough on a floured work surface and prick it with a fork. Shape a small twist all around by rolling the edges of the dough on itself. Place the dough on a baking tray covered with baking paper.
Spread the ricotta on the dough and cover it equally with the mushrooms, blue cheese and prosciutto and garnish with some cilantro. Sprinkle with some pepper.
Bake the pizza for 15 minutes or till the crust is golden brown.