mushroom pizza

makes 2 pies

1881
mushroom pizza

Photo by renee p.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Dough

  • cups ap flour

  • cups bread flour

  • ¾

    tsp active dry yeast

  • 2

    tsp salt

  • cups cold water

  • extra flour(for sprinkling)

  • olive oil (for sprinkling)

  • Sauce

  • ¼

    cup olive oil

  • 4

    cloves garlic, finly chopped

  • 4

    fresh plum tomatoes, coarsely chopped

  • cup red wine

  • 1

    can (28 oz) tomatoes

  • ½

    cup milk

  • ½

    tsp crushed red pepper

  • 1

    tbs chopped fresh parsley

  • salt and pepper to taste

  • cheese and mushrooms

  • 4

    cups shredded mozzarella

  • 2

    cups shredded fontina

  • ¼

    cup freshly grated paermesean

  • 1

    lbs (4 cups) crimini mushrooms finely sliced

  • cornmeal (for sprinkling)

Directions

A 1. In a heavy-duty mixer, combine the flours, yeast, and salt. Add the water and mix on medium speed for 3 mins. The dough should be glossy and slightly wet. 2. Turn it out onto a lightly floured counter and divide into 2 pieces. Rub the inside of 2 plastic containers with olive oil. Add the dough and turn it so it is coated all over with oil. Cover with foil and refrigerate for at least 3 hours(or overnight for greater flavor), or until the dough doubles in bulk. B 1.In a large skillet over medium-high heat, heat the olive oil. Add the garlic and cook, stirring often, for 5 minutes or until lightly browned. Add the fresh tomatoes and cook, stirring often, for 5 minutes more. 2. Add the win, canned tomatoes, and milk. Bring to a boil, lower the heat, and add the red pepper flakes, basil,salt, and black pepper. Simmer for 15 minutes. C 1. Set oven to 500 degrees. Heat a pizza stone on the bottom rack for at least 30 minutes. 2 Turn the dough out onto a lightly floured counter. With your hands, gently stretch each piece to a 16 inch round. Liberally sprinkle a pizza peel with cornmeal. Transfer a round of dough to the peel. 3. Add half the sauce, 2 cups of the mozzarella, 1 cup of the fontina, and 1/4 cup of the parmesean. Sprinkle with half the musrooms. Slide the pizza off the peel on to the pizza stone 4. Bake the pizza for 12 to 14 minutes or until the dough is very crisp at the edges. Repeat for the second pizza.


Nutrition

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