SHROOM PIZZA RECIPES

MUSHROOM PIZZA RECIPE | MYRECIPES

Mushroom Pizza Recipe | MyRecipes image

A slice of this homemade pizza is just enough to tide guests over until supper is ready. Serve two slices with a tossed green salad as a light dinner. Prepare the topping while the dough rises.

Provided by Marcia Smart

Yield 12 servings (serving size: 1 wedge)

Number Of Ingredients 21

Ingredients

Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
1 cup warm water (100° to 110°)
2?¼ cups all-purpose flour (about 10 ounces), divided
¼ cup whole wheat flour (about 1 ounce)
¼ cup yellow cornmeal
1 teaspoon salt
1 teaspoon olive oil
Cooking spray
Mushroom topping:
2 teaspoons olive oil
6 cups sliced cremini mushrooms (about 1 pound)
2 cups thinly sliced onion (about 1 large)
1 garlic clove, minced
1 tablespoon chopped fresh thyme
½ teaspoon salt
Remaining ingredients:
1 tablespoon yellow cornmeal
½ cup (2 ounces) shredded Fontina cheese
3 tablespoons chopped fresh parsley

Steps:

To prepare dough, dissolve yeast and sugar in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour, whole wheat flour, 1/4 cup cornmeal, 1 teaspoon salt, and 1 teaspoon oil to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
To prepare topping, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and garlic; sauté 8 minutes or until mushrooms are tender and liquid almost evaporates. Remove from heat; stir in thyme and 1/2 teaspoon salt.
Preheat oven to 475°.
Punch dough down; cover and let rest 5 minutes. Roll dough into a 13-inch round on a lightly floured surface. Lightly coat a large baking sheet with cooking spray, and sprinkle with 1 tablespoon cornmeal. Place dough on baking sheet. Spread mushroom mixture over dough, leaving a 1-inch border; sprinkle with cheese. Bake at 475° on bottom rack of oven 13 minutes or until crust is lightly brown and cheese melts. Sprinkle with parsley. Cut into 12 wedges. Serve warm or cold.

Nutrition Facts : Calories 149 calories, CarbohydrateContent 25.5 g, CholesterolContent 5 mg, FatContent 3 g, FiberContent 1.8 g, ProteinContent 5.6 g, SaturatedFatContent 1.1 g, SodiumContent 337 mg

MUSHROOM PIZZA - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Mushroom Pizza - Recipes and cooking tips - BBC Good Food image

A divine homemade mushroom pizza topped off with arugula

Provided by mariannaf

Total Time 30 minutes

Yield Serves 4

Ingredients

Steps:

For the pizza dough:
Mix the dried yeast & warm water in a cup, leave for 15 minutes until frothy.
Prepare a bowl with the flour. Form a well in the center and add the yeast mixture. Mix, then add the 200ml water with the salt. Knead dough for 10 minutes. Form two balls, leave dough to rise in a container that has been brushed with olive oil. Leave dough to rise for at least 4 hours or leave overnight.
Preheat oven to 220C. Knead the dough again for 5 mins, roll out thinly on a baking tray. Rub over lightly the garlic, then add the mozzarella, mushrooms, salt and pepper. Be generous with the mushrooms as they tend to shrink in the oven.
Bake for 8-10 minutes until golden and crisp. During baking time, mix arugula and basil with olive oil in a bowl.
Once pizza is ready and out of the oven, top on some of the arugula mix.

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