Mushroom Pizza

This is a delicious pizza recipe. Crimini mushrooms are baby porcini and are a little more substantial than regular white mushrooms. Cooking them ahead prevents them from getting crisp.

• 1 7-gram packet active dry yeast
• 3 cups flour
• 1 teaspoon salt
• 12/ - 3/4 cup water
• 3 tablespoons extra-virgin olive oil
• 6 ounces crimini mushrooms, sliced
• Freshly milled black pepper
• 1 small onion, finely sliced
• 2 tablespoons chicken stock
• 3 plum tomatoes, seeded and coarsely chopped
• Salt to taste
• 1- 1/2 cups grated mozzarella
• 1/4 cup freshly grated parmesan

METHOD

Dissolve yeast in 1/4 cup warm water (lukewarm on the wrist is the test) in a large bowl. Set aside for 10 minutes.

Combine flour and salt in a medium bowl. Add flour mixture to yeast, a little at a time, alternately adding water until the dough is soft and pliable, but not wet.

Working on a lightly floured surface, knead dough until smooth, about 10 minutes. Lightly shape into a ball and put in a lightly oiled bowl. Cover with a damp towel, and in a warm place to rise until doubled in bulk, 2-3 hours.

Preheat oven to 500F. Heat 2 tablespoons oil in a large skillet over medium-high heat. Saute mushrooms until they just begin to give their juices. Do not brown. Set aside.

Heat remaining oil in skillet over medium heat. Add onion and cook until softened, about 10 minutes. Stir in tomatoes and chicken stock , cook for 2 more minutes, and season with salt and pepper.

Assembly: Stretch dough into a 12-inch round on the hands and place in pizza pan. Pull edges up with fingers and pinch as you would any pie crust.

Spread mushrooms over dough. Sprinkle with half the mozzarella, then with all the tomato mixture. Sprinkle remaining mozzarella and finish with parmigiano.

Bake in preheated 500 °F oven until edges of crust are golden-brown, about 15 minutes.

Yield: 1 12-inch pizza.

Contributor: Sandy Whitworth

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cooking pizza in Naples    pizza history    pizza and mein papa

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