VCE: Anothjer Mushroom Pizza

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* Exported from MasterCook *

 

Another Mushroom Pizza

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Tarts,Pies,Turnovers, & Pizzas

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 recipe Pizza Dough

1 pound shiitake and portobello mushrooms -- mixed

3 tablespoons olive oil

1/4 cup finely diced white onion

6 plum tomatoes -- seeded and diced into 1/4-inch

pieces

3 tablespoons chopped thyme

2 tablespoons red wine vinegar -- or to taste

Salt and freshly milled pepper

2 cups grated Fontina

1/2 cup freshly grated Parmesan

 

Preheat the oven to 500F.

 

Roll or stretch the dough into two 10-inch circles, set on peels or in pizza

pans, and let rest for 10 minutes.

 

Wipe the mushrooms, remove their stems, then thinly slice the caps. Heat

the oil in a wide skillet over medium-high heat. Add the onion and cook,

stirring occasionally, until it has softened, about 4 minutes. Raise the

heat, add the mushrooms, and saute until they begin to look soft and shiny,

about 5 minutes. Stir in the tomatoes and thyme and season with vinegar.

Turn off the heat an season with salt and pepper.

 

Spread most of the Fontina over the dough, add the mushroom mixture, then

cover with the remaining Fontina and the Parmesan. Bake on a stone or in

the pans until the cheeses have melted and the edge of the pizza is browned,

about 10 minutes. Remove and serve.

 

Description:

" One of my favorite summer pizzas. If you have access to more exotic

mushrooms - cremini, oyster, porcini - use them as well or instead. "

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 9/20/01 "

Yield:

" 2 10-inch pizzas "

 

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Per Serving (excluding unknown items): 2504 Calories; 139g Fat (49.1%

calories from fat); 110g Protein; 214g Carbohydrate; 20g Dietary Fiber;

282mg Cholesterol; 4137mg Sodium. Exchanges: 11 Grain(Starch); 9 Lean Meat;

8 1/2 Vegetable; 19 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 905943 0 1629 0 0 0 0 588 1034

 

 

* Exported from MasterCook *

 

Pizza Dough

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison, page 506

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups warm water

2 teaspoons active dry yeast

2 tablespoons extra virgin olive oil

1 1/2 teaspoons salt

1/2 cup whole-wheat flour -- to taste, up to 1

3 cups flour -- up to 3 1/2

 

MAKES ENOUGH DOUGH FOR EIGHT 6-INCH PIZZAS, FOUR 10-INCH PIZZAS, OR TWO

14-INCH PIZZAS

 

There's nothing complicated about pizza dough. It's simply a bread dough

that includes some olive oil, like the focaccia dough.

 

Pour 1/2 cup of the water into a mixing bowl, stir in the yeast, and set

aside until foamy, about 10 minutes. Add the remaining water, olive oil,

and salt, then beat in the whole wheat flour followed by enough white flour

to form a shaggy dough. Turn it out onto the counter and knead until

smooth, adding more flour as needed to keep it from sticking. For a crisp,

light crust, pizza dough should be on the moist side, which means it will be

slightly tacky.

 

Put the dough into an oiled bowl, turn it once to coat, then cover with a

towel and set aside to rise until doubled in size, 40 to 60 minutes. Turn

the dough onto the counter and divide into the number of pizzas you want.

Shape each piece into a ball, set on a lightly floured counter, cover with a

towel, and let rise for another 20 to 30 minutes.

 

Shaping the Dough. Taking one ball at a time, flatten it into a disk,

pushing it outward with your palm. Working from the middle, push the dough

out with your fingers until it's about 1/4 inch thick and fairly even,

thickening slightly at the edge. Or roll the dough into a circle, then push

up the sides to make a slight rim. Dust the peel or pan with semolina, fine

cornmeal, or flour, set the dough on top, cover with a towel, and let it

rest for 10 or 15 minutes before you add the toppings.

 

S(Mailing Lists):

" Mary Beth Abarbanel [mbinparis] on September 16,

2001 "

 

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Per Serving (excluding unknown items): 1831 Calories; 32g Fat (15.9%

calories from fat); 50g Protein; 333g Carbohydrate; 20g Dietary Fiber; 0mg

Cholesterol; 3223mg Sodium. Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 5

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0