Grilled Pizzettas with Mushrooms, Pancetta, and Stracchino

Name: Grilled Pizzettas with Mushrooms, Pancetta, and Stracchino
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Aged balsamic for drizzling, optional; 1 bunches chives, finely sliced; 1 pinch Pinch crushed red pepper, optional; 2 teaspoons dry yeast; 355 milliliters all-purpose flour, plus more for work surface; 2 cloves garlic, smashed; 680 grams assorted mushrooms, such as shiitake, cremini, oyster, or whatever you like, cleaned and sliced; 2 Tbsps extra-virgin olive oil; 2 Tbsps extra-virgin olive oil, plus more for coating bowl and grill; 227 grams pancetta, cut into 1/2-inch dice; 237 milliliters grated Parmesan; 1 teaspoons salt; 1 teaspoons sugar; 118 milliliters warm water; 454 grams stracchino (or another mild creamy cheese, such as ricotta or fromage blanc, at room temperature

Grilled Pizzettas with Mushrooms, Pancetta, and Stracchino

Grilled Pizzettas with Mushrooms, Pancetta, and Stracchino might be just the main course you are searching for. This recipe serves 6. One serving contains 471 calories, 19g of protein, and 30g of fat. A mixture of salt, chives, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry yeast you could follow this main course with the Orange Cardamom Gluten Free Yeast Raised Cake as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 3 hours and 20 minutes.

Instructions

Combine the dry yeast, sugar and WARM not hot tap water in a small bowl. Stir to combine and let sit for about 15 minutes. If the water is too hot it will kill the yeast and if it is too cold the yeast will not activate. When ready the yeast will look bubbly on top and smell very yeasty.

Ingredients you will need

Yeast

Sugar

Water

Equipment you will use

Bowl

Combine the flour and salt in a large mixing bowl. Make a well in the center of the flour and add the olive oil and the yeast mixture. Using a fork, gradually stir the flour into the liquids until combined. Turn the dough out onto a smooth clean work surface and use your hands to knead the dough to a smooth homogeneous consistency. Lightly coat the mixing bowl with olive oil, and return the kneaded dough to the bowl. Cover with plastic wrap and put in a warm place until the dough has doubled in size, about 1 hour.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Yeast

Salt

Wrap

Equipment you will use

Plastic Wrap

Mixing Bowl

Preheat the oven to 425 degrees F, and preheat the grill.

Equipment you will use

Grill

Oven

Add 2 tablespoons olive oil, the smashed garlic cloves, crushed red pepper and pancetta to a large saute pan over medium heat. Cook the pancetta slowly until it gets brown and crispy. Once the garlic has become golden brown remove it and discard. Turn the heat up to high and add the mushrooms. Season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Reserve.

Ingredients you will need

Red Pepper Flakes

Garlic

Mushrooms

Olive Oil

Pancetta

Salt

Equipment you will use

Frying Pan

Portion the prepared dough into golf ball-size pieces. Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like, I like irregular shapes). If not using the dough right away, wrap each piece individually in plastic and reserve until ready to use.

Ingredients you will need

Dough

All Purpose Flour

Roll

Wrap

Brush the preheated grill with oil to remove any crud. Carefully arrange each piece of dough on the grill and grill on both sides until the dough is stiff and crisp and has grill marks on both sides. That little bit of char adds a DELICIOUS flavor!

Ingredients you will need

Dough

Cooking Oil