Multi-Mushroom Flatbread Pizza

Name: Multi-Mushroom Flatbread Pizza
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter; 59 milliliters cornmeal, for pizza stones; 85 grams fresh cremini mushrooms, cleaned and trimmed; 85 grams dried porcini mushrooms, soaked in hot water to re-hydrate and remove grit (24 ounces if using fresh); 85 grams fresh porcini mushrooms, cleaned and trimmed; 946 milliliters all-purpose flour, plus some extra for the dough board; 227 grams fresh mozzarella cheese, sliced; 85 grams fresh shiitake mushrooms, cleaned and trimmed; 3 large sprigs fresh thyme, leaves stripped from the stems and minced; 3 large sprigs fresh thyme leaves, stripped from the stems; 2 cloves garlic, lightly crushed with the side of a knife blade, then minced; 118 milliliters heavy cream; 2 Tbsps extra-virgin olive oil; 1 Tbsp salt; 6 servings Salt and pepper; 3 shallots, sliced; 1 Tbsp sugar; 355 milliliters warm water, between 100 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast wont be activated); 7 grams packet yeast

Multi-Mushroom Flatbread Pizza

The recipe Multi-Mushroom Flatbread Pizza could satisfy your Mediterranean craving in approximately 3 hours and 15 minutes. This recipe makes 6 servings with 700 calories, 22g of protein, and 26g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. 1 person found this recipe to be flavorful and satisfying. If you have butter, mozzarella cheese, garlic, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a main course.

Instructions

Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. Proofing takes about 15 minutes.

Ingredients you will need

Sugar

Water

Yeast

Salt

Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour in the proofed yeast mixture, until the dough comes together and is a cohesive mass.

Ingredients you will need

Dough

All Purpose Flour

Yeast

Equipment you will use

Food Processor

Transfer the dough to a floured board, and knead for about 5 minutes.

Ingredients you will need

Dough

Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to 1 hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and divide into 6 equally sized balls. Cover with towel and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.

Ingredients you will need

Dough

Punch

Equipment you will use

Kitchen Towels

Bowl

While the dough is rising, prepare the "base" pizza topping.

Ingredients you will need

Dough

Base

Heat the butter in a large saute pan over medium-high heat and saute shallots and thyme until the onion begins to turn translucent. (If you are using dried mushrooms, remove them from their soaking liquid, lifting them out so all grit remains at the bottom.)

Ingredients you will need

Dried Mushrooms

Shallot

Butter

Onion

Thyme

Equipment you will use

Frying Pan

Add the porcini to the pan, season with salt and pepper, to taste, and cook until tender.

Ingredients you will need

Salt And Pepper

Equipment you will use

Frying Pan

Remove from heat, stir in heavy cream, and scoop into a food processor. Pulse to chop and set aside to rest. This is your base topping

Ingredients you will need

Heavy Cream

Base

Equipment you will use

Food Processor

Preheat oven to 450 degrees F. On a floured surface, stretch the dough into 6 (6 by 8-inch) ovals and shake cornmeal over both sides of the dough. (The crust will be par-baked on both sides on the stovetop before you add the topping to be baked.) In a heavy bottomed 12-inch skillet which has a lid, heat a small amount of oil over medium heat. (Swirl the oil to coat the entire inside of the skillet.)

Ingredients you will need

Cornmeal

Shake

Dough

Cooking Oil

Equipment you will use

Oven

Frying Pan

Transfer each dough oval to the skillet, allowing 1 side to lightly cook and stiffen up before flipping it over with tongs. When both sides of each oval are par-baked this way, transfer to a pizza stone. Spoon the base topping into the center of the now toasted crusts, spreading evenly over the surface.

Ingredients you will need

Dough

Base

Equipment you will use

Pizza Stone

Frying Pan

Tongs

For the finishing topping, heat the olive oil over medium heat in a large saute pan and cook the porcini, cremini, shiitake, garlic and thyme until tender.

Ingredients you will need

Olive Oil

Garlic

Thyme

Equipment you will use

Frying Pan

Spread evenly over the base topping and lay fresh mozzarella slices over.

Ingredients you will need

Fresh Mozzarella

Base

Bake in the oven for about 10 minutes until cheese melts and edges of crust are golden.

Ingredients you will need

Cheese

Crust

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2Tbsps

butter 59milliliters

cornmeal, for pizza stones 85grams

fresh cremini mushrooms, cleaned and trimmed 85grams

dried porcini mushrooms, soaked in hot water to re-hydrate and remove grit (24 ounces if using fresh)85grams

fresh porcini mushrooms, cleaned and trimmed 946milliliters

all-purpose flour, plus some extra for the dough board 227grams

fresh mozzarella cheese, sliced 85grams

fresh shiitake mushrooms, cleaned and trimmed 3large sprigs

fresh thyme, leaves stripped from the stems and minced 3large sprigs

fresh thyme leaves, stripped from the stems 2cloves

garlic, lightly crushed with the side of a knife blade, then minced 118milliliters

heavy cream 2Tbsps

extra-virgin olive oil 1Tbsp

salt 6servings

Salt and pepper 3

shallots, sliced 1Tbsp

sugar 355milliliters

warm water, between 100 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated)7grams

packet yeast

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.