Ingredients Jump to Instructions ↓

  1. For wild mushroom Pizza With caramelized onions , goat cheese And Fresh Herbs:

  2. 1/2 cup shredded whole milk mozzarella cheese

  3. 1/4 cup fresh goat cheese , crumbled

  4. 1/4 cup of your favorite wild mushrooms , sauteed in a little olive oil

  5. 1/4 cup caramelized onions (see note below)

  6. fresh thyme and parsley , minced

  7. For sausage , roasted red pepper & caramelized onion Pizza:

  8. 1 hot italian sausage , removed from casing, crumbled and cooked

  9. 1/4 cup caramelized onions

  10. 8 strips roasted red bell pepper

  11. 1/4 cup roasted garlic cream (recipe follows)

  12. fresh basil leaves , julienne

  13. For roasted garlic cream:

  14. 1 head roasted garlic

  15. 1 tablespoon unsalted butter

  16. 1/2 cup heavy cream

  17. 1/8 cup freshly grated parmigianno-reggiano cheese

  18. pinch of kosher salt & freshly ground pepper

  19. For cornmeal crust:

  20. 1 3/4 - 2 1/4 cups all-purpose flour

  21. 1 package active dry yeast

  22. 1/4 teaspoon salt

  23. 1 cup warm water (120-130 degrees F)

  24. 1 tablespoons olive oil

  25. 1 tablespoon corn oil

  26. 1 cup yellow cornmeal

  27. cornmeal for sprinkling

Instructions Jump to Ingredients ↑

  1. For roasted garlic cream:

  2. Melt butter in small saucepan. Squeeze out all the roasted garlic from the peel into the pan. Using a spoon, mash the garlic until it's smooth. Add the cream and bring to boil. Once it begins to thicken, take off heat and add the parmigianno-reggiano. Season with salt and pepper.

  3. For cornmeal crust:

  4. In a large mixing bowl combine 1 cup of the flour, the yeast, and salt. Add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the 1 cup cornmeal and as much of the remaining flour as you can.

  5. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6-8 minutes total). Divide in half. Cover and let rest for 10 minutes.

  6. Grease two 11-13 inch pizza pans or large baking sheets. Sprinkle with cornmeal. Roll each half of the dough into an 11-13 inch circle or a 15x10-inch rectangle. Transfer to prepared pans. Build up edges of dough slightly. Do not let rise.

  7. Prick dough with a fork. Bake in a preheated 425 degree oven for 5 minutes, or till golden brown on edges.

  8. For assembly of Wild Mushroom Pizza:

  9. Spread each crust evenly with roasted garlic cream, then top with both cheeses, caramelized onions, mushrooms and herbs.

  10. For assembly of Sausage, Roasted Red Pepper & Caramelized Onion Pizza:

  11. Spread each crust evenly with roasted garlic cream, then top with cheese, sausage, caramelized onions, basil and roasted red peppers.

  12. Bake both pizzas for 10-15 minutes, or until cheese is melted.

  13. Serve with a simple arugula salad with balsamic vinagrette.

  14. Note: I caramelized the onions in a little olive oil, a sprinkle of sugar, a pinch of kosher salt and a tiny splash of aged balsamic.


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