Shiitake and Chanterelle Pizzas with Goat Cheese

Name: Shiitake and Chanterelle Pizzas with Goat Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons active dry yeast; 3 Tbsps vital wheat gluten flour or bread flour; 170 grams fresh chanterelle mushrooms, thinly sliced; 2 teaspoons coarse kosher salt; 2 Tbsps sliced fresh chives; 170 grams fresh shiitake mushrooms, stemmed, thinly sliced; 170 grams chilled soft fresh goat cheese, coarsely crumbled; 3 Tbsps extra-virgin olive oil plus additional for brushing; 4 Tbsps extra-virgin olive oil, divided; 158 milliliters freshly grated Parmesan cheese; 237 milliliters (packed) coarsely grated whole-milk mozzarella cheese; 1 teaspoon sugar; 2 servings Additional unbleached all purpose flour (for kneading and shaping); 237 milliliters warm water (105°F to 115°F)

You can never have too many main course recipes, so give Shiitake and Chanterelle Pizzas with Goat Cheese a try. One serving contains 978 calories, 54g of protein, and 74g of fat. This recipe serves 2. This recipe covers 45% of your daily requirements of vitamins and minerals. If you have coarsely whole-milk mozzarella cheese, parmesan cheese, sugar, 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. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup.

Ingredients you will need

Coarse Salt

Sugar

Water

Yeast

Equipment you will use

Measuring Cup

Let stand until yeast dissolves, about 5 minutes. Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.

Ingredients you will need

Dough

Yeast

Cooking Oil

Transfer dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in resealable 1-gallon plastic bag. Seal bag.

Ingredients you will need

Dough

All Purpose Flour

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Ziploc Bags

Let dough rise at room temperature until doubled, about 2 hours. Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. DO AHEAD Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in refrigerator before continuing.

Ingredients you will need

Dough

Punch

Wrap

Let 2 wrapped pieces stand at room temperature 1 hour before shaping.

Heat 3 tablespoons oil in large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. do ahead Can be made 1 day ahead. Cool, cover, and chill.

Ingredients you will need

Mushrooms

Salt

Sprinkle 2 large sheets of parchment with flour.

Ingredients you will need

All Purpose Flour

Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if springing back.

Ingredients you will need

Dough

Roll

Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan. Top with mushrooms, then dot with goat cheese. DO AHEAD Slide pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours.

Ingredients you will need

Goat Cheese

Mozzarella

Mushrooms

Parmesan

Cooking Oil

Equipment you will use

Baking Sheet

Let stand at room temperature 30 minutes.

Position 1 rack in bottom third and1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450°F for at least 30 minutes. Slide 1 pizza on parchment onto each hot baking sheet.

Equipment you will use

Baking Sheet

Oven