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
1
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
2
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
3
Transfer the dough to a floured board, and knead for about 5 minutes.
Ingredients you will need
Dough
4
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
5
While the dough is rising, prepare the "base" pizza topping.
Ingredients you will need
Dough
Base
6
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
7
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
8
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
9
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
10
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
11
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
12
Spread evenly over the base topping and lay fresh mozzarella slices over.
Ingredients you will need
Fresh Mozzarella
Base
13
Bake in the oven for about 10 minutes until cheese melts and edges of crust are golden.
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.