Fungi PizzaFeatured by Vinum Cellars in the Gold Wine Club.
There are many pizza dough recipes, this one won’t disappoint. It’s a medium crust pizza that works well with the texture of mushrooms.Prep Time: 100 Minutes
Cook Time: 15 Minutes
• 2 ¼ teaspoons active dry yeast (make sure yeast fully dissolves)
• 1 ½ cups warmed water (115-120F)
• 3 ½ cups of all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon sea salt
• 1 tablespoon sugar
• 1 whole red onion chopped or cut into rings if preferred.
• 2 tablespoons of extra virgin olive oil
• ½ cup of chanterelle mushrooms sliced
• ½ cup of button mushrooms chopped
• ½ cup of trumpet mushrooms sliced
• 1 teaspoon of oregano
1. Combine active dry yeast and warmed water and wait 5-10 minutes.
2. Add the rest of the dough ingredients and combine together into a food processor or mix by hand until the dough ball is uniformly mixed.
3. Knead the dough for 10 minutes with a dough hook or by hand.
4. Place dough ball into a bowl and coat very lightly with olive oil and cover bowl with plastic wrap and store in a warmer place for 1½ hours at 75-80F (or until it doubles in size).
1. Sautee onions in oil and then add the mushrooms over medium heat until the ingredients caramelize or appear to melt somewhat.
2. Season with sea salt and pepper as desired. Reserve for pizza.
1. Preheat oven to 450F
2. After rolling the dough flat to fit your pan (or within your pan surface), place down polenta or corn meal onto the cooking surface (a stone or a sheet pan (cookie pan).
3. Dust the dough surface with a little olive oil and then with a small amount of grated mozzarella cheese. Scoop the mushrooms directly onto the thin layer of cheese evenly to cover the surface. Finish with slightly more mozzarella cheese on top of the mushrooms and place into the oven for 12-14 minutes until crust is just golden on crusts edge.
4. Remove the pizza from oven and onto a cutting board for cutting and serve on a large plate or serving platter.
Recipe sourced from Vinum Cellars