SHIITAKE AND CHANTERELLE PIZZAS WITH GOAT CHEESE
Provided by Jeanne Thiel Kelley
Yield Makes two 10-inch pizzas
Number Of Ingredients 18
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.
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md munjul
[email protected]I'm on a diet. Is there a healthier version of this recipe?
Aisha waheed
[email protected]I'm allergic to mushrooms. Can I use a different topping?
Nina Foster
[email protected]This recipe looks really complicated. I don't think I'm skilled enough to make it.
Christine nakityo
[email protected]I'm not a fan of goat cheese. Is there a substitute I can use?
Union Leader Abrar
[email protected]This recipe seems like it would be too time-consuming for me.
MD Sujon Islam
[email protected]I'm not sure about the combination of shiitake and chanterelle mushrooms. They seem like they would be too earthy.
Fauzei Khan
[email protected]I'm not a big fan of mushrooms, but I'm willing to give this recipe a try.
Mallk Ababneh
[email protected]This recipe looks delicious. I'll have to try it soon.
king salaase
[email protected]I can't wait to try this recipe!
Rekike Solomon
[email protected]This is one of my favorite pizza recipes.
Nafiu Hammed
[email protected]I've made this pizza several times and it always turns out great.
Mohammed Shifat
[email protected]I would definitely recommend this recipe to anyone who loves mushrooms and goat cheese.
Mahbubur rahman mir mahbub
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort.
archie
[email protected]I made this pizza for a party and it was a huge hit! Everyone loved it.
Macy Langston
[email protected]The crispy crust is the perfect base for all of the delicious toppings.
Suvo ghosh Ghosh
[email protected]The goat cheese adds a creamy richness to the pizza that I really enjoy.
David Kovacs
[email protected]I love the combination of shiitake and chanterelle mushrooms in this recipe. They add a delicious earthy flavor to the pizza.
Kelum Tharsana
[email protected]These shiitake and chanterelle pizzas are a real treat! The flavors of the mushrooms and goat cheese complement each other perfectly, and the crispy crust is the perfect finishing touch.