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Recipe: Wild Mushroom Pizza
By admin | January 8, 2009 |
Submitted by Sandi
Note: We used both of the recommended goat cheese, and the sheeps milk cheese. So tasty you don’t even miss any sauce! For the mushrooms we used crimini, portabella, oyster and shitake…couldn’t get any morels here. I wanted to get a pic of all of the shrooms together in the pan, but I got so involved I spaced it until the pizza was put together.
Here’s my pics…before it went in the oven….
After it came out….
and then topped with spinach mix…
It’s definitely something that we will do again. So yummy! Next time I will take pics of all the steps to create this delectable dinner!
Thanks Cap’n!
Sandi
Ingredients
1 package active dry yeast
1 teaspoon sugar
1 cup warm water (100 to 110 degrees F.)
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour, plus more for dusting
extra-virgin olive oil 2 slices prosciutto, cut into strips
2 garlic cloves, chopped
needles from 1 fresh rosemary sprig, plus 1 sprig for garnish
1 pound assorted wild mushrooms, such as crimini, portabello, shiitake, oyster, and morel, cleaned and coarsely chopped
kosher salt and freshly ground black pepper
8 ounces goat cheese (fresh or aged)
1 bunch fresh baby spinach, rinsed and dried, coarsely chopped
1/2 cup freshly grated Pecorino cheese
1 lemon, juiced
extra-virgin olive oil
freshly ground black pepper
all-purpose flour, for rolling
cornmeal, for dusting
Cooking Instructions
Preheat the oven to 500 degrees F. and put a big pizza stone in the oven to heat. In the bowl of a standing electric mixer fitted with a dough hook (or a regular mixing bowl), combine 1 package active dry yeast, 1 teaspoon sugar, and 1 cup warm water (100-110 degrees F.) and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
If using mixer, apply lowest setting and add 1 tablespoon salt and 2 tablespoons olive oil. Add 3 cups flour, a little at a time until the flour has been incorporated. When the dough starts to come together, increase the speed to medium until dough gathers into a ball. Stop the machine periodically to scrape the dough off the hook.
If you’re making dough by hand, stir in salt and olive oil, and then begin stirring in flour. When the mixture becomes too stiff to stir with a spoon, knead the rest of the flour in by hand, a little at a time. Adjust as necessary — if the dough feels crumbly, add more water, if it’s sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until smooth and elastic.
Form the dough into a round and place it in a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (like over a gas pilot light or a on a windowsill) until doubled in size, about 1 hour.
While the dough is rising, coat a saute pan with a 2-count of olive oil and put it over medium heat until it gets. Add 2 slices of prosciutto, cut into strips, and stir for a minute or so to release the fat and flavor. Toss in 2 garlic cloves (chopped), and needles from 1 fresh rosemary spring and cook for about 30 seconds. Drizzle in some more olive oil, add 1 pound assorted wild mushrooms (such as crimini, portabello, shiitake, oyster and morel) and season with salt and pepper. Stir, and continue to cook until the mushrooms have released their moisture and are nicely browned, about 5 minutes. Taste for salt and pepper and take the pan off the heat.
Check the dough. Once it’s domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough out to a large circle, about 1/2-inch thick. If you prefer a thinner crust, cut the dough in half and make two smaller pizzas. Dust a pizza paddle with some cornmeal and slide the paddle under the pizza dough. Spread 8 ounces of fresh goat cheese evenly over the dough with the back of a spoon (or crumble on, if using aged). Scatter the sauteed mushrooms on top of the pizza, drizzle on some olive oil, and top with 1/2 cup freshly grated Pecorino cheese.
Reduce oven heat to 475 degrees F. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp and the cheese is bubbly.
In a large mixing bowl, toss 1 bunch fresh baby spinach, rinsed, dried, and coarsely chopped, with fresh lemon juice, a drizzle of extra-virgin olive oil and season with salt and pepper. When the pizza comes out of the oven, top it with the dressed spinach, slice and serve.
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Topics: General, Recipes | 11 Comments »
Hate Mushrooms but like Sandi…1st commentator.
Holy Carp Sandi, That’s a lot of work for a pizza, my hat’s off to you. I’m not a big mushroom fan either unless their sauteed in butter and garlic, but that pizza looks great!!!!!!!
I’m just a lazy bum….I use the store bought crust and add sauce, cheese and toppings.
But…..I hate store bought crust so I think I’ll give your homemade crust a try.
I love to make homemade pizza when I have the time and I love mushrooms. I will have to try this.
We make homemade pizzas every week. Easiest thing to do is go to the loacl pizza parlor and buy the dough. Its $3 a dough. Then the kids make their own crazy shapes… etc. Best pizza ever is home made.
Looks like an authenic NY pizza. Too much work for me. How about making that pizza at FMK instead of those expensive steaks? I love shrooms on pizza so I would rather have that anyday than some slab of meat.
MMMM Pizza! MMMM Shrooms!
Thanks Turk!
It really isn’t too bad to make! It does take about 2 hours to prep..but you gotta figure an hour of that is the dough rising. The hardest part is making the dough…I don’t have a mixer with a dough hook so I had to do it by hand. But then while the dough was rising I used that time to prep the mushrooms.
It’s well worth it. I’m thinking of making another one this weekend and adding artichokes and fresh diced tomato to it.
We could try one at FMK….or 3 or 4 to feed everyone!
Sure are preheating that oven for a long time
I didn’t follow that part. I heated the oven up with the stone in it while I was rolling out the dough. No reason to have the oven going for hours. It only preheated with the stone in it for about 15 minutes before the pizza went in.
Had pizza tonight at the firehouse! Not quite as complicated as yours though: pick up phone, place order, pick up pizza
I remember the pizza search in Oct! No one would deliver to us! I think you and Ed went into town to get it. I’ll keep this recipe for this year.