Mixed Mushroom And Prosciutto Pizza Recipes

Steps:

• Preheat the oven to its highest setting (500 degrees F). Preheat a cast-iron grill pan to medium heat.
• Melt the butter in a large skillet over medium-high heat. Add the leeks and saute for about 4 minutes. Add the mushrooms and saute for another 2 minutes. Season with salt and pepper. Set aside.
• Lightly flour a cutting board and roll out the pizza dough into an oval shape that will fit the grill pan. Coat the preheated grill pan with 1 tablespoon olive oil. Brush the dough with 2 teaspoons olive oil and place it, oiled-side down, on the grill pan¿the dough will start to bubble as it cooks. Cook until grill marks form, 3 to 5 minutes; flip, and continue cooking on the reverse side until grill marks form and the dough has stiffened, about 3 minutes.
• Remove the pizza to a baking sheet, top with the mushrooms-leek mixture and sprinkle with the cheese. Place in the oven and cook until the cheeses melts, 5 to 7 minutes depending on how hot your oven is.
• Remove the pizza from the oven and add the prosciutto. Slice into small bites and serve.

Steps:

• Preheat oven to 500 degrees. Melt butter in a medium skillet; saute leek over medium-high heat, stirring occasionally, until tender and starting to color, 3 to 4 minutes. Add mushrooms; saute until tender, about 2 minutes. Season with 1/4 teaspoon salt and a pinch of pepper.
• Brush a 12-inch cast-iron pan with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around edge with another teaspoon oil. Sprinkle 1 cup fontina over dough. Top with leek mixture and remaining cup cheese.
• Cook over medium-high heat until bottom of crust is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edge of crust is golden brown and dough is cooked through, about 10 minutes. Drape prosciutto over pizza.

Steps:

• For dough:
• Mix flour and salt in large bowl. Place 1/2 cup warm water in small bowl. Sprinkle yeast over water and stir to blend. Let stand until dissolved, about 10 minutes. Pour yeast mixture into bowl with flour. Add oil and honey. Using flexible spatula, stir until coarse dough forms. Knead dough in bowl with 1 hand until smooth and elastic, about 6 minutes. Cover bowl; let dough stand 30 minutes. Refrigerate dough in bowl, still covered, at least 2 hours (dough will rise very little). (Can be made 2 days ahead; keep refrigerated.)
• For toppings:
• Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add vinegar and Worcestershire sauce. Reduce heat to medium-low; simmer until liquid cooks away and onion is very tender, about 4 minutes; season onion with salt and pepper.
• Heat remaining 1/2 cup oil in heavy small skillet over medium-low heat. Add garlic and sauté just until garlic begins to brown, about 4 minutes. Using slotted spoon, transfer garlic to custard cup. Pour oil into separate small bowl.
• Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice thinly. (Onion, garlic, garlic oil, and pepper can be made 1 day ahead. Cover separately; chill.)
• For baking:
• Place chilled dough ball on work surface. Cover with plastic wrap; let stand at room temperature until malleable, about 1 hour.
• Position rack in bottom third of oven. Place heavy large baking sheet on rack (invert sheet if rimmed). Preheat oven to 500°F at least 30 minutes. Roll out dough on lightly floured surface to 12-inch round, allowing dough to rest a few minutes if it springs back. Sprinkle flour on pizza paddle or another rimless baking sheet. Slide under dough. Brush 1 tablespoon reserved garlic oil over dough, leaving 1/2-inch plain border. Sprinkle with mozzarella, then reserved garlic and balsamic onion. Top with pepper strips in spoke pattern. Sprinkle with Parmesan. Slide knife under dough to loosen from paddle, if sticking.
• Position paddle at far edge of hot baking sheet in oven. Tilt paddle and pull back slowly, allowing pizza to slide onto sheet. Bake 6 minutes. Rotate pizza half a turn. Bake until crust is deep brown, about 6 minutes longer. Arrange prosciutto atop pizza. Bake until prosciutto softens, about 30 seconds. Using paddle, transfer pizza to board. Sprinkle with thyme. Cut into 8 wedges. Serve, passing more vinegar and garlic oil separately.

Steps:

• Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Sprinkle cheese evenly over dough. Arrange scallions in an abstract pattern, as shown on page 88, pressing into dough, then press mushrooms into dough between shapes. Drizzle with oil and sprinkle with salt.
• Bake until cooked through and crust is golden on edges and bottom, about 17 minutes.
• Using a metal spatula, slide pie onto a cutting board. Slice into 6 pieces and serve.