1 2/3 cups flour
1/2 teaspoon salt
1 teaspoon Olive oil
2/3 cup warm water
Package of yeast (2 1/4 teaspoons)
1 teaspoon sugar
Dissolve sugar and yeast into warm water. Let it sit till bubbly.
In food processor place floor salt and oil. Pulse for a few seconds. Stir yeast mixture. With machine running pour the yeast mixture into the flour mixture. Once it forms a ball allow machine to run for 30 seconds. Remove dough and place in oiled bowl. Turn once so dough has light coating of oil. Cover with towel and let raise in warm place till double, approximately an hour.
Then punch down (don't knead a second time) and with your hands work the dough to become pizza shape.
Topping
12 ounces or so of thinly sliced mushrooms (we used a mix of Shitake and Cremini)
many sprigs of fresh thyme...I estimate we used 3-4 TB finely chopped leaves (no sticks)
1-3 TB olive oil
6-7 ounces Taleggio cheese (or Brie if you can't find Taleggio) This is the one time vegan cheese just doesn't cut it. When we can find a suitable replacement we will adjust the recipe. This is perfection
Pre-heat oven to 550
Make dough. Shape your dough into one or more pizzas- let sit while you make the topping.
Mince herbs.
You will have to cook your mushrooms in batches, probably three batches. Heat your largest saucepan, get it really hot. We didn't use oil, only a tablespoon of water. Now over medium high heat cook mushrooms will shriveled and all the water has evaporated. It's best if you don't overcrowd your frying pan. You want to brown the mushrooms not steam them. Stir them and add a pinch of salt and 1/3 of the herbs.
Repeat till you have cooked all mushrooms. Be sure all the liquid is cooked off before beginning the next batch.
Make a nice thick layer of mushrooms on the dough. Take off cheese rind and pinch balls of cheese onto the mushrooms.
Cook for about 10 minutes. Enjoy.
Topping
12 ounces or so of thinly sliced mushrooms (we used a mix of Shitake and Cremini)
many sprigs of fresh thyme...I estimate we used 3-4 TB finely chopped leaves (no sticks)
1-3 TB olive oil
6-7 ounces Taleggio cheese (or Brie if you can't find Taleggio) This is the one time vegan cheese just doesn't cut it. When we can find a suitable replacement we will adjust the recipe. This is perfection
Pre-heat oven to 550
Make dough. Shape your dough into one or more pizzas- let sit while you make the topping.
Mince herbs.
You will have to cook your mushrooms in batches, probably three batches. Heat your largest saucepan, get it really hot. We didn't use oil, only a tablespoon of water. Now over medium high heat cook mushrooms will shriveled and all the water has evaporated. It's best if you don't overcrowd your frying pan. You want to brown the mushrooms not steam them. Stir them and add a pinch of salt and 1/3 of the herbs.
Repeat till you have cooked all mushrooms. Be sure all the liquid is cooked off before beginning the next batch.
Make a nice thick layer of mushrooms on the dough. Take off cheese rind and pinch balls of cheese onto the mushrooms.
Cook for about 10 minutes. Enjoy.
No comments:
Post a Comment