Shiitake And Gruyère Pizzas
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
50
Spice
37
Sweetness
52
Sourness
46
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tsp
Olive Oil2 large
Garlic Cloves (minced)2 tbsps
Sherry (medium-dry)1 tbsp
Lemon Juice (fresh)4 tsps
Yellow Cornmeal2.5 tsps
Active Dry Yeast2 cups
All-Purpose Flour1.5 tsps
SaltDirections:
1
Make Pizza dough In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes
2
Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry
3
On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic
4
(Alternatively, dough may be made in a standing electric mixer
5
In bowl of mixture make dough as described above
6
With dough hook knead dough about 5 minutes, or until smooth and elastic
7
) Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk
8
Punch dough and divide into 4 equal pieces
9
Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks
10
If dough is frozen, thaw overnight in refrigerator before using
11
Makes enough dough for four 12 by 6-inch oval pizzas
12
In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes
13
Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry
14
On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic
15
(Alternatively, dough may be made in a standing electric mixer
16
In bowl of mixture make dough as described above
17
With dough hook knead dough about 5 minutes, or until smooth and elastic
18
) Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk
19
Punch dough and divide into 4 equal pieces
20
Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks
21
If dough is frozen, thaw overnight in refrigerator before using
22
Makes enough dough for four 12 by 6-inch oval pizzas
23
Make the Pizzas Preheat the oven to 500°F
24
In a large heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté mushrooms and garlic with Sherry, lemon juice, and salt to taste 10 minutes, or until liquid is evaporated
25
Cool mixture slightly
26
Mushroom mixture may be made 1 day ahead and chilled, covered
27
On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12 by 6-inch oval and transfer to a baking sheet
28
Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets
29
Stir parsley and Gruyère into mushroom mixture and spread evenly on dough ovals, leaving a 1/2-inch border around edge of each pizza
30
Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden
31
Preheat the oven to 500°F
32
In a large heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté mushrooms and garlic with Sherry, lemon juice, and salt to taste 10 minutes, or until liquid is evaporated
33
Cool mixture slightly
34
Mushroom mixture may be made 1 day ahead and chilled, covered
35
On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12 by 6-inch oval and transfer to a baking sheet
36
Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets
37
Stir parsley and Gruyère into mushroom mixture and spread evenly on dough ovals, leaving a 1/2-inch border around edge of each pizza
38
Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden