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Mushroom-Garlic Pizza


Serving size: 1/2of a pizza Yield: 4 pizzas
Prep 20 mins Cook 20 mins Bake 500°F 5 mins to 7 mins
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 KitchenCaramelized 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.

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.
Nutrition Facts (Mushroom-Garlic Pizza)
  • cal. (kcal) 494,
  • Fat, total (g) 16,
  • chol. (mg) 31,
  • sat. fat (g) 6,
  • carb. (g) 66,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 20,
  • vit. A (IU) 437,
  • vit. C (mg) 3,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 181,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 611,
  • Potassium (mg) 236,
  • calcium (mg) 313,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
Multipurpose Herb Oil

Yield: 1 cup
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 - 1 1/2  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.

From the Test Kitchen*
  • Any olive oil will work, even the oil from the caramelized garlic recipe.
**
  • Omit if using oil from the caramelized garlic recipe.
Nutrition Facts (Mushroom-Garlic Pizza)
  • cal. (kcal) 494,
  • Fat, total (g) 16,
  • chol. (mg) 31,
  • sat. fat (g) 6,
  • carb. (g) 66,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 20,
  • vit. A (IU) 437,
  • vit. C (mg) 3,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 181,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 611,
  • Potassium (mg) 236,
  • calcium (mg) 313,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
Multigrain Pizza Dough with Honey

Yield: 4 balls of pizza dough
Ingredients
  • 4  cups  unbleached bread flour
  • 3/4  cup  whole wheat 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*
  • 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)
  • cal. (kcal) 494,
  • Fat, total (g) 16,
  • chol. (mg) 31,
  • sat. fat (g) 6,
  • carb. (g) 66,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 20,
  • vit. A (IU) 437,
  • vit. C (mg) 3,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 181,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 611,
  • Potassium (mg) 236,
  • calcium (mg) 313,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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