Mushroom Pizza

Name: Mushroom Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams cups sliced cremini mushrooms (about; 2 teaspoons package dry yeast (about; 283 grams 1/4 cups all-purpose flour (about , divided; 57 grams 1/2 cup shredded Fontina cheese; 3 Tbsps chopped fresh parsley; 1 Tbsp chopped fresh thyme; 1 garlic clove, minced; 1 teaspoon olive oil; 2 teaspoons olive oil; 473 milliliters thinly sliced onion (about 1 large); 1 teaspoons salt; 1 teaspoon salt; 1 teaspoon sugar; 237 milliliters warm water (100° to 110°); 28 grams 1/4 cup whole wheat flour (about; 59 milliliters yellow cornmeal; 1 Tbsp yellow cornmeal

Mushroom Pizza requires approximately 45 minutes from start to finish. One portion of this dish contains around 7g of protein, 3g of fat, and a total of 166 calories. This vegetarian recipe serves 12. 1 person found this recipe to be yummy and satisfying. If you have warm water, thyme, cornmeal, and a few other ingredients on hand, you can make it.

Instructions

To prepare dough, dissolve yeast and sugar in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife.

Ingredients you will need

Dough

Sugar

Water

Yeast

Equipment you will use

Measuring Cup

Knife

Bowl

Add 2 cups all-purpose flour, whole wheat flour, 1/4 cup cornmeal, 1 teaspoon salt, and 1 teaspoon oil to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Ingredients you will need

Whole Wheat Flour

Cornmeal

Dough

Yeast

Salt

Cooking Oil

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Ingredients you will need

Cooking Spray

Dough

Equipment you will use

Bowl

To prepare topping, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms, onion, and garlic; saut 8 minutes or until mushrooms are tender and liquid almost evaporates.

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Mushrooms

Garlic

Onion

Remove from heat; stir in thyme and 1/2 teaspoon salt.

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Thyme

Salt

Preheat oven to 47

Equipment you will use

Oven

Punch dough down; cover and let rest 5 minutes.

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Dough

Punch

Roll dough into a 13-inch round on a lightly floured surface. Lightly coat a large baking sheet with cooking spray, and sprinkle with 1 tablespoon cornmeal.

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Cooking Spray

Cornmeal

Dough

Roll

Equipment you will use

Baking Sheet

Place dough on baking sheet.

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Dough

Equipment you will use

Baking Sheet

Spread mushroom mixture over dough, leaving a 1-inch border; sprinkle with cheese.

Ingredients you will need

Mushrooms

Cheese

Spread

Dough

Bake at 475 on bottom rack of oven 13 minutes or until crust is lightly brown and cheese melts.

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Cheese

Crust

Equipment you will use

Oven

Sprinkle with parsley.

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Parsley

Cut into 12 wedges.

Serve warm or cold.

Equipment

Ingredients

Servings:

454grams

cups sliced cremini mushrooms (about 2teaspoons

package dry yeast (about 283grams

1/4 cups all-purpose flour (about , divided 57grams

1/2 cup shredded Fontina cheese 3Tbsps

chopped fresh parsley 1Tbsp

chopped fresh thyme 1

garlic clove, minced 1teaspoon

olive oil 2teaspoons

olive oil 473milliliters

thinly sliced onion (about 1 large)1teaspoons

salt 1teaspoon

sugar 237milliliters

warm water (100° to 110°)28grams

1/4 cup whole wheat flour (about 59milliliters

yellow cornmeal 1Tbsp

yellow cornmeal

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired 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. You could try Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 60 dollars per bottle.