YIELD: ONE (10 TO 11-INCH) PIZZA (EASILY DOUBLED)
PREP TIME: 15 MINUTES (PLUS 2 HOURS RESTING TIME)
COOK TIME: 8 MINUTES
TOTAL TIME: 2 HOURS AND 30 MINUTES
1 cup + 1/4 cup all-purpose flour
3/4 teaspoon granulated sugar
1/4 teaspoon active dry yeast
1/2 teaspoon salt
1/4 cup + 3 tablespoons warm water (105 to 115 degrees Fahrenheit)
1.5 teaspoons extra virgin olive oil
cornmeal, for dusting
2 tablespoons olive oil, plus more for brushing
6 ounces shiitake mushrooms, stems removed and sliced into 1/4-inch slices
4 ounces baby bella mushrooms, stems removed and sliced into 1/4-inch slices
freshly ground black pepper
2 large garlic cloves, finely chopped
1 tablespoon roughly chopped fresh rosemary (1-2 sprigs)
2 teaspoons roughly chopped fresh thyme leaves (3-4 sprigs)
2 tablespoons dry sherry
5 ounces havarti Cheese, grated
3 ounces fontina cheese, grated
white truffle oil, for drizzling (2 teaspoons roughly)
** chef's suggestion: 1 tablespoon finely chopped fresh sunflower microgreens
Prepare pizza dough: In a medium bowl, whisk together the flour, sugar, salt and yeast. Add the warm water, and stir mixture with a wooden spoon until the dough just begins to come together. Place the dough on a floured surface and knead it for three minutes, or until it is smooth and slightly elastic. Place the dough in a lightly greased bowl, cover, and allow the dough to rise at room temperature for 2 hours or until double in size.
Prepare mushrooms: Heat very large (more surface area the better) skillet over very high heat. Add the olive oil, followed by the sliced mushrooms, spreading into a single layer with a wooden spoon. Continue to saute for 5 to 6 minutes–the mushrooms will quickly begin to release their moisture–keep cooking until most of the liquid has evaporated. Season to taste with salt and pepper.
Add the chopped garlic and continue to saute, stirring constantly, for 1 to 2 minutes. De-glaze the pan with the dry sherry. Place back on the heat, add the chopped rosemary and thyme, and continue to cook over medium high heat until all of the sherry has evaporated. Set aside mushrooms to cool.
Assemble pizza: Preheat the oven to 500 degrees Fahrenheit–if you have one, preheat a baking or pizza stone (alternatively, you can use a baking sheet) for at least 20 to 30 minutes. On a lightly floured surface, roll or stretch the dough until it forms a rough 10-inch circle. The dough will be thin. Transfer it to a pizza peel dusted with cornmeal (or the baking sheet, if using).
Brush the top of the dough lightly with olive oil. Sprinkle the cheese evenly over the pizza, leaving a 3/4-inch border on the edges. Spoon the mushrooms and distribute them evenly on top of the cheese. Slide the pizza gently onto the baking stone (or place the baking sheet in the oven) and bake for 8 to 10 minutes (it will take slightly longer if you are using a baking sheet) or until the dough is golden and the cheese is melted and bubbly. Immediately drizzle the top of pizza with white truffle oil, and garnish with additional rosemary sprigs or thyme leaves, if desired. Slice and serve.
Images and recipe courtesy of the wonderful folks over at A Beautiful Plate. Please visit their website for more terrific recipes.