Yeast-free pizza with mushrooms and blue cheese

Pour the flour into a bowl with high edges. Make a well in the center and gradually pour in the water so that it stays in the center. Add 2 tablespoons of olive oil.

Knead the dough until homogeneous, add salt, and roll it into a ball.

Place the dough in a bowl, cover tightly with plastic wrap and let it rest for 20 minutes.

Slice the mushrooms into half-slices. Fry them in a wide-bottomed skillet until half-cooked. Raw mushrooms should cover the bottom no more than 1–1.5 cm, otherwise they will stew instead of fry.

Roll out the dough and place it on a baking sheet pre-coated with olive oil.

Cut the ham into strips, tomatoes into thin slices, and olives. Optionally add sliced and lightly fried bell pepper.

Place the ingredients on the dough in order: tomatoes, sautéed mushrooms, ham, olives. Drizzle with 2 tablespoons of olive oil.

Fold the edges of the dough to prevent juice from leaking during baking. Brush the edges with egg yolk or egg white for a crispy crust. You can also use milk.

Place the baking sheet in a preheated 200°C oven for 15 minutes.

While the pizza is baking, grate the hard cheese and chop the parsley and dill. Mix the cheese and herbs together so the greens don't dry out in the oven.

Remove the pizza from the oven, sprinkle with the cheese and herb mixture, crumble blue cheese on top. Put it back in the oven for another 5 minutes until done.