RecipesMagazine

Mushroom and Three Cheese Pizza

Mushroom and Three Cheese Pizza
You can never have too many Mediterranean recipes, so give Mushroom and Three Cheese Pizzan a try. This recipe serves 3. One serving contains 1380 calories, 61g of protein, and 80g of fat. This recipe covers 48% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, mushrooms, olive oil, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

1
Make the pizza dough as directed in the master recipe. Stick a pizza stone in the oven and preheat them to 500 degrees F.
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Pizza StonePizza Stone
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2
Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the prosciutto strips, stir to render out the ham's fat and flavor. Toss in the garlic and rosemary, saute for a minute until fragrant.
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ProsciuttoProsciutto
Olive OilOlive Oil
RosemaryRosemary
GarlicGarlic
HamHam
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3
Add the mushrooms, cook and stir until they've released their moisture and are nicely browned, about 5 minutes; season with salt and pepper.
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Salt And PepperSalt And Pepper
MushroomsMushrooms
4
Remove from the heat.
5
Crumble goat cheese evenly on the crust, scatter sauteed mushrooms all around, and top with shredded fontina. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly.
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Goat CheeseGoat Cheese
MushroomsMushrooms
Fontina CheeseFontina Cheese
CheeseCheese
CrustCrust
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OvenOven
6
Before cutting the pizza into slices, grate pecorino over the whole damn thing!
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PecorinoPecorino
7
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve.
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8
Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
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YeastYeast
9
Turn the mixer on low and add the salt and 2 tablespoons of olive oil.
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Olive OilOlive Oil
SaltSalt
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BlenderBlender
10
Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time.
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DoughDough
All Purpose FlourAll Purpose Flour
WaterWater
11
Mix until the dough gathers into a ball, this should take about 5 minutes.
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DoughDough
12
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
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13
Once the dough is domed and spongy, turn it out onto a lightly floured counter.
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14
Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
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RollRoll
15
Roll or pat out a piece of dough into a 12-inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough.
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DoughDough
All Purpose FlourAll Purpose Flour
RollRoll
16
Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.
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Olive OilOlive Oil
CrustCrust
DoughDough
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Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. 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 Castellani Chianti Annata with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
Castellani Chianti Annata
Castellani Chianti Annata
Bright ruby red colored. The nose is intense and fruity with a violet fragrance and a slight hint of cherries and red currant. The palate is dry and balanced, lightly tannic which turns into velvety softness.Pairs well with delicious pastas to spicy pasta dishes. Ideal with roasts, steaks, and grilled veal.Blend: 90% Sangiovese, 10% Ciliegiolo
DifficultyHard
Ready In45 m.
Servings3
Health Score49
CuisinesMediterraneanItalianEuropean
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