Mushroom-Garlic Pizza

Mushroom-Garlic Pizza + enlarge image
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14 users rated this recipe an average rating of 4.0
Serving Size:
1/2 of a pizza
Yields:
4 pizzas
Prep:
20 mins
Cook:
20 mins
Bake:
5 mins to 7 mins 500°F
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Mushroom-Garlic Pizza

Ingredients
1
recipe All-Purpose Pizza Dough or Multigrain Pizza Dough with Honey
1
recipe Caramelized Garlic
1 1/2
cups sliced fresh shiitake mushrooms
1 1/2
cups sliced cremini or button mushrooms
 
Salt and freshly ground black pepper
2
cups shredded Gruyere or provolone cheese
4
teaspoons Multipurpose Herb Oil
1/4
cup fresh Italian (flat-leaf) parsley, chopped

Directions

  1. Remove dough from refrigerator 2 hours before assembling pizzas. About 45 minutes before baking, place an oven rack one-third the distance from bottom of oven. Place a pizza stone or invert a heavy baking sheet on the rack. Preheat oven to 500 degrees F.
  2. In a 12-inch skillet over medium-high heat, warm 2 Tbsp. oil from Caramelized Garlic recipe. Cook and stir mushrooms in hot oil for 4 to 5 minutes, just until they begin to glisten. Remove from heat. Season to taste with salt and pepper. Set aside to cool.
  3. For pizzas, stretch each dough portion in a circle. One at a time, transfer to a pizza peel (pizza-size spatula) or rimless cookie sheet dusted with flour. Top each pizza with 1/2 cup of the grated cheese, one-fourth o the sauteed mushrooms (about 1/2 cup), and 6 to 8 cloves of garlic (from Caramelized Garlic).
  4. Bake for 5 to 7 minutes, until toppings bubble, cheese turns golden, and pizza edges are golden brown. Rotate pizzas halfway through baking time. Let stand for 5 minutes before slicing. Just before serving, drizzle each pizza with 1 tsp. Multipurpose Herb Oil and sprinkle with parsley.

From the Test Kitchen

Caramelized Garlic

Place 1 cup of peeled garlic cloves (3 to 4 bulbs). in a small saucepan with enough olive oil to cover the garlic (about 1 cup). Simmer over medium heat about 20 minutes, until garlic is a rich dark golden brown on the outside. They should develop what resembles a crust. Continue to cook until garlic is dark, rich brown. Stir occasionally to prevent garlic from sticking to the pan and burning. Remove from heat. Let garlic stand in oil for 15 minutes. Use a slotted spoon to transfer garlic to a plate lined with paper towels. Transfer remaining oil to a jar with tightly fitting lid. Separately refrigerate garlic and oil, tightly covered, up to 2 weeks.

All-Purpose Pizza Dough

Ingredients

5
cups unbleached bread flour
1
tablespoon sugar or honey
1 1/2
teaspoons salt or 2 1/2 tsp. kosher salt
1
teaspoon fast-rising active dry yeast
2
tablespoons olive oil
1 3/4
cups plus 1 Tbsp. water, at room temperature
 
Olive oil or nonstick cooking spray

Directions

  1. In the bowl of an electric mixer fitted with dough hook(s) or in a large bowl using a large spoon, combine all ingredients except cooking spray. Mix on low or by hand about 3 minutes, until ingredients are combined and all the flour is moistened. Dough will be soft and the gluten will not yet be fully developed at this point.
  2. If using an electric mixer, increase speed to medium; mix 2 minutes longer. If working by hand, continue mixing with the spoon; or turn dough out onto a counter and knead. Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.
  3. Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in bowl, turning once to coat surface with oil. Cover bowl with plastic wrap, without letting wrap touch surface of dough. Let dough stand at room temperature for 30 minutes. Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)
  4. Two hours before assembling the pizzas, remove chilled dough from refrigerator. Mist a baking sheet with nonstick cooking spray or lightly rub with olive oil. Cut dough in four portions. Form each portion in a smooth round ball.*
  5. Place each ball of dough on prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough stand to come to room temperature.

Multipurpose Herb Oil

Ingredients

1
cup olive oil*
1
tablespoon granulated garlic (or 1 1/2 tsp. garlic powder)
1
tablespoon dried basil
1
tablespoon dried parsley
1
teaspoon dried oregano
1
teaspoon dried or fresh rosemary, crumbled
1
teaspoon dried crushed red pepper (optional)
1/2
teaspoon Spanish paprika, mild or hot
1/2
teaspoon dried thyme
1
teaspoons salt, or to taste
1/4
teaspoon ground black pepper

Directions

  1. In a medium bowl whisk all ingredients together for about 15 seconds, long enough to evenly distribute ingredients. Taste a small amount before the salt and herbs settle to the bottom. Adjust the seasoning to taste (primarily the salt). Because most spices and herbs settle quickly, always whisk the oil mixture before drizzling or pouring. Let the herb oil stand at least 30 minutes at room temperature for flavors to meld.
  2. Store, tightly covered, in a cool dark place up to 2 weeks.

Multigrain Pizza Dough with Honey

Ingredients

4
cups unbleached bread flour
1/4
cup rye flour (or cornmeal or additional whole wheat flour
1 1/2
tablespoons honey
1 1/2
teaspoons table salt (or 2 1/2 tsp. coarse kosher salt
1 1/2
teaspoons instant yeast (also labeled bread-machine or fast-rising yeast)
2
tablespoons olive oil
2
cups water, at room temperature

Directions

  1. In the bowl of an electric mixer fitted with dough hook(s) or in a large bowl using a large spoon, combine all ingredients. Mix on low or by hand about 3 minutes, until ingredients are combined and all the flour is moistened. Dough will be soft and gluten will not yet be fully developed at this point.
  2. If using an electric mixer, increase to medium; mix 2 minutes longer. If working by hand, continue mixing with spoon; or turn dough out onto a counter and knead. Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.
  3. Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in bowl, turning once to coat surface with oil. Cover bowl with plastic wrap, without letting wrap touch surface of dough. Let dough stand at room temperature for 30 minutes. Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)
  4. Two hours before assembling the pizzas, remove chilled dough from refrigerator. Mist a baking sheet with cooking spray or lightly rub with olive oil. Cut dough in four portions. Form each portion in a smooth round ball.*
  5. Place each ball of dough on prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough stand to come to room temperature.
From the Test Kitchen
*

At this point, the dough may be placed in freezer bags that have been lightly coated with nonstick cooking spray. Seal, label, and freeze up to 3 months. Thaw in refrigerator before using.

**

As a substitute for a baking stone, use an inverted baking sheet placed on an oven rack. For easy pizza assembly, invert another baking sheet on the counter and cover the underside with parchment paper (for baking). Mist the paper with cooking/baking spray, then prepare the pizza on the pape

Parchment Tip:

Closely watch pizzas that are layered on parchment paper while baking. The high heat from the oven can cause some papers to ignite. Carefully read labels and instructions with paper to avoid using papers in a hot oven that could cause fires.

*

Any olive oil will work, even the oil from the caramelized garlic recipe.

**

Omit if using oil from the caramelized garlic recipe.

*

Dough balls may be placed in freezer bags that have been lightly coated with nonstick cooking spray. Seal, label and freeze for up to 3 months. Thaw in refrigerator before using.

**

If you do not have a baking stone, place a baking sheet upside down in oven.

***Parchment Paper Tips:

Not all parchment paper is safe at 500 degrees F. Be sure to check your package directions.

Nutrition Facts

(Mushroom-Garlic Pizza)
    Per serving:
  • 494 kcal cal.,
  • 16 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 31 mg chol.,
  • 611 mg sodium,
  • 66 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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