Shiitake And Chanterelle Pizzas With Goat Cheese Recipes

Steps:

• For dough:
• Combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5 minutes. Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.
• Transfer dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in resealable 1-gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2 hours. Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. DO AHEAD Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in refrigerator before continuing. Let 2 wrapped pieces stand at room temperature 1 hour before shaping.
• For topping:
• Heat 3 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. do ahead Can be made 1 day ahead. Cool, cover, and chill.
• Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if springing back. Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan. Top with mushrooms, then dot with goat cheese. DO AHEAD Slide pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours. Let stand at room temperature 30 minutes.
• Position 1 rack in bottom third and1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450°F for at least 30 minutes. Slide 1 pizza on parchment onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts are brown at edges and on bottom, about 10 minutes. Sprinkle with chives.

Steps:

• Pour 1 tablespoon olive oil into a skillet, swirling to coat. Cook and stir capicola over medium heat until lightly browned and crisp, 3 to 5 minutes. Stir in garlic clove; remove skillet from heat. Transfer capicola and garlic to a bowl, reserving grease in the skillet.
• Pour remaining 1 tablespoon olive oil into the skillet. Cook and stir shiitake mushrooms until tender, about 5 minutes. Remove from heat.
• Preheat oven to 425 degrees F (220 degrees C).
• Combine 1 tablespoon minced garlic and sesame oil in a small saucepan over medium-low heat; cook and stir until fragrant, about 2 minutes. Remove from heat. Stir soy sauce, oyster sauce, chili-garlic sauce, water, sugar, and pepper into the garlic.
• Spread garlic sauce over the pizza crust. Top with capicola, giardiniera, and shiitake mushrooms. Cover capicola and mushrooms with smoked Gouda and Manchego cheeses.
• Bake in the preheated oven until crust is golden and cheeses are melted, 8 to 12 minutes.

Steps:

• Preheat oven to 400 degrees.
• Line a large edgeless pan or pizza stone with non stick foil.
• Stretch out pizza dough.
• Mix olive oil, garlic, salt and oregano together and spread on the dough.
• Cover dough with mozzarella cheese and then top with the goat cheese, peppers, caramelized onions and olives.
• Bake for 12 minutes (pizza should slide right off, if not bake another minute) and then slide pizza directly onto the oven rack and bake for another 5 minutes.
• Remove from oven when golden brown.

Steps:

• Preheat the oven to 500°F.
• Preheat a pizza stone or generously oil a large baking sheet.
• In a medium saucepan, melt the butter over moderate heat.
• Stir in the 3 tablespoons of flour until a paste forms.
• Gradually pour in the milk, whisking until smooth.
• Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes.
• Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes.
• Remove from the heat and stir in the goat cheese until melted.
• Season the sauce with nutmeg, salt, pepper, and crushed red pepper flakes.
• Cut the pizza dough into 4 pieces.
• On a lightly floured work surface, roll out each piece to a 6-inch round.
• Dust the rounds with flour and let rest until slightly puffed, about 15 minutes.
• Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil.
• Add the smashed garlic clove and a pinch or two of crushed red pepper flakes; cook over moderate heat until golden, about 2 minutes.
• Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes.
• Discard the garlic.
• Season the mushrooms with salt and pepper and stir in the thyme leaves.
• Roll out one of the dough rounds to form a 9-inch round.
• Transfer the round to the large baking sheet and brush the edge of the dough with olive oil.
• Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top.
• Transfer the round to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling.
• Transfer the pizza to a work surface, cut into wedges and serve.
• Repeat with the remaining dough and toppings.
• E N J O Y !
• *The béchamel can be refrigerated for up to 2 days. Bring to room temperature before proceeding.