How to make
To make the pizza dough, mix the flour with the salt, yeast and olive oil, add 1 cup (250 ml) hot water and knead a soft dough, transfer it to a bowl, cover and leave in a warm area to double in volume.
In the meantime, soak the boletus mushrooms in warm water for 20 min. Blend together the basil, pine nuts, parmesan and 5 tbsp of the olive oil. Leave thus prepared pesto aside.
Braise the onions in the remaining olive oil for 3-4 min., add the champignons and fry for 2 min.
Add the boletus and stir. Heat the oven to 430°F (220 °C), oil a baking pan. Roll the dough out into a crust and put it in the pan.
Smear the crust with the pesto, sprinkle with the mushroom mixture on top. Bake the pizza for 35-40 min. or until it's ready.
