Wholemeal Chanterelle Pizza

For the dough, place the oats in a mixing bowl and pour in 100 (approximately ½ cup) ml boiling water. Mix the yeast with honey and 100 ml (approximately ½ cup) of warm water.

Mix the whole-wheat flour with soaked oats and ½ teaspoon salt in a mixing bowl, pour in the dissolved yeast, and knead with the kneading hook of the electric mixer to a smooth dough. Sprinkle the dough with some flour, cover and let rise for 45 minutes.

For the topping, peel the onion and garlic, and chop finely. Trim the chanterelle mushrooms and cut into small pieces.

Heat the butter in a pan and fry the onion and garlic in it. Add the chanterelle mushrooms and cook until the mushroom juice has evaporated. Season with salt and pepper, and stir in the parsley. Remove from heat and let cool slightly.

Divide the dough into two portions and roll out each portion on a floured surface into round pizza bases. Brush the pizza bases with olive oil and place on a baking sheet lined with parchment paper.