Wild Mushroom And Sage Pizza
This is a great appetizer, nice mushroom and sage, they are savory.
Yield
8 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
olive oil, extra-virgin
|
|
| 8 | cups |
mushrooms, shiitake
sliced |
*
|
| 2 | cups |
onions
sliced, 2 medium |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | x |
cornmeal
for dusting pizza peel |
*
|
| 1 | cup |
mozzarella cheese, non-fat
4 ounces |
*
|
| 4 | teaspoons |
sage
chopped fresh or 1 teaspoon dried, rubbed |
*
|
| Quickrising pizza dough | |||
| 4 ¼ | cups |
all-purpose flour
divided |
|
| 2 | each |
yeast, active dry
Rapid-Rise, packaged |
*
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| 1 ¾ | cups |
water
|
|
| 2 | teaspoons |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
olive oil, extra-virgin
|
|
| 1.9 | l |
mushrooms, shiitake
sliced |
*
|
| 473 | ml |
onions
sliced, 2 medium |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | x |
cornmeal
for dusting pizza peel |
*
|
| 237 | ml |
mozzarella cheese, non-fat
4 ounces |
*
|
| 2E+1 | ml |
sage
chopped fresh or 1 teaspoon dried, rubbed |
*
|
| Quickrising pizza dough | |||
| 1 | l |
all-purpose flour
divided |
|
| 2 | each |
yeast, active dry
Rapid-Rise, packaged |
*
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 414 | ml |
water
|
|
| 1E+1 | ml |
olive oil, extra-virgin
|
|
Directions
Heat oil in a small nonstick skillet over medium heat.
Add mushrooms and onions and sauté until tender, 3 to 5 minutes. Season with salt and pepper.
Let cool.
Place a pizza stone, baking tiles or an inverted baking sheet on the lowest rack of the oven; preheat to 500°F or the highest oven setting. Divide dough into 8 pieces.
Using your fists, stretch one piece into a 6-inch round. Alternatively, with a rolling pin, roll out on a lightly floured surface.
(Keep remaining dough covered with a towel or plastic wrap.)
Place on a cornmeal-dusted pizza peel or an inverted baking sheet, using enough cornmeal so that the dough slides easily.
Stretch or roll a second round of dough and place beside the first.
Sprinkle 2 tablespoons mozzarella over each round.
Arrange ⅓ cup mushroom-onion mixture evenly over the cheese.
Sprinkle with ½ teaspoon fresh sage (or a ⅛ teaspoon dried).
Carefully slide the pizzas onto the heated pizza stone, baking tiles or baking sheet and bake until the bottoms are crisp and browned, 10 to 14 minutes.
Repeat with the remaining dough and toppings.
Quick-Rising Pizza Dough:
Stir together 3 cups flour, yeast, salt and sugar in a large mixing bowl.
Combine water and oil in a small saucepan.
Heat until hot to the touch, 125 to 130°F.
Gradually stir the oil and water mixture into the flour mixture with a wooden spoon.
Beat until well mixed.
Gradually add enough of the remaining flour to make a firm, soft dough.
Turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
Cover with plastic and let rest for 10 minutes.
(Alternatively, in a food processor, combine 4 cups flour, yeast, salt and sugar. Heat 1½ cups water and oil to 125 to 130°F. With the motor running, gradually add the hot liquid. Process, adding up to 2 tablespoons cold water until the dough forms a ball, then process for 1 minute to knead. Turn out onto a lightly floured surface, cover with plastic and let rest for 10 minutes.)
