The dough is standard for pizza, ordinary, yeast: 200 g of flour, 1/2 bag of dry yeast, 1/2 cup of milk, 2 tablespoons of vegetable oil, a pinch of salt, 1 tsp sugar.
Defrost the mushrooms, cut into pieces, squeeze out excess moisture.
Finely chop the onion, peel the garlic.
Cut the hard cheese into slices, and then into strips.
Cut tomatoes into quarters, olives in half.
In a frying pan heated with vegetable oil, fry the onion until light golden brown, add mushrooms and garlic cloves. Fry until the liquid evaporates. When the mushrooms are ready, remove the garlic. Put the mushrooms in a bowl and let cool. Add grated parmesan and finely chopped herbs.
Roll out the dough, put it in a greased form.
Brush with olive oil or tomato sauce. This is optional. I did both, and so - equally delicious.
Then lay out the mushroom filling and smooth it out.
Put the cheese straws on the mushrooms in the form of a lattice.
Put tomatoes and olives in the cells of the cheese grater.
Bake the pizza at a temperature of 200 * C for 20 minutes. The finished pizza is sprinkled with fresh herbs.