WILD MUSHROOM PIZZA
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Preheat oven to 400 degrees F. Prepare pizza dough and roll it out to fit a 14inch pan. Spread My Marinara over the dough. In a skillet, saute the mushrooms in the olive oil. Spread the mushrooms on top of the sauce and cover them with dollops of the roasted garlic. Sprinkle all over with the cheeses and bake until all of the cheese melts, about 15 minutes.
- Mix the yeast, sugar and water in a small bowl. Proof the yeast by letting it stand 5 to 10 minutes until bubbles form. Sift the flour and salt into a large mixing bowl. Add the oil and yeast mixture to the dry ingredients. With a wooden spoon, mix thoroughly until the dough is smooth. After the dough forms, continue kneading and working until all of the flour is incorporated and the texture is smooth. Let the dough rest in an oiled mixing bowl for 20 to 30 minutes. Punch down before rolling.
- Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving.
WILD MUSHROOM PIZZA WITH GARLIC CONFIT AND BACON
Categories Cheese Garlic Mushroom Pork Appetizer Bake Spring Poker/Game Night Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook bacon in large skillet over medium heat until golden, about 10 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off drippings from skillet. Add oil and garlic to skillet. Cover and cook over low heat until garlic is golden, stirring occasionally, about 15 minutes. Add mushrooms and bell pepper; cover and cook over high heat until vegetables are tender, stirring often, about 5 minutes. Season with salt and pepper. (Can be made 8 hours ahead; chill bacon and vegetables.)
- Preheat oven to 450°F. Place pizza crust on baking sheet. Sprinkle cheeses, then vegetable mixture and bacon over crust. Bake until cheeses melt, about 15 minutes. Remove from oven. Let stand 2 minutes. Cut into wedges and serve.
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- In a large bowl, stir together the flour and salt. In a separate medium bowl, dissolve the sugar or honey in the warm water. Mix in the yeast, followed by the olive oil. Allow to sit for 20 minutes, until it gets really foamy.
- Pour the yeast mixture into the flour, and stir it in to make a dough. It will be sticky, so with floured hands, knead for 7-10 minutes, adding flour as necessary. Once you have a smooth dough, place it into a large floured bowl, cover with a damp cloth, and let rise in a warm room for 1-2 hours, or until doubled in size.
- When you’re ready to make the pizza, preheat your oven to 500 degrees. In a bowl, toss together the olive oil, garlic, and mushrooms. Let sit for a few minutes. Roll out or shape your pizza however you like. Spread some of the oil, garlic, and mushrooms across the dough, and dot with slices of mozzarella cheese. Sprinkle with salt and pepper, and bake for 10 minutes. A pizza stone is great, but a baking sheet will do fine as well!
- Feel free to experiment with other toppings or store the rest of the dough in the refrigerator for later.
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