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Portabella Mushroom and Red Pepper Pizza

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Print Recipe

Ingredients:

................................................

Servings:	about scaling
Cook Time:	25 minutes
Prep Time:	15 minutes
Cook Method:	baked
Cook Temp:	500 degrees F

Directions:

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1. In a small bowl, stir yeast into the 1/2 cup warm water (110-115 degrees F). Water should feel warm, but not too hot, against your wrist. Let stand for 5 minutes until foamy.
2. In a large bowl, combine flour and salt. Add yeast mixture, 1 1/2 tablespoons of the olive oil, and cool water. Mix with a wooden spoon until dough comes together. Flour your hands and knead ball on a lightly floured surface for about 5 minutes, until smooth and satiny. (If dough is rough and sticky, add a bit of flour; if dough is crumbly and not coming together, add additional water, 1 tablespoon at at time). Alternately, mix dough in a standing mixer equipped with a dough hook, and knead with the mixer for 4 minutes. Dough may also be made with the dough cycle of a bread machine; follow manufacturer's instructions.
3. Let dough rest for a minute on work surface while you wipe bowl clean. Use remaining 1/2 tablespoon oil to grease bowl. Place dough in greased bowl, cover, and let rise until doubled in size, about 1 hour.
4. Place a little flour on your hands. Punch down dough and divide it in two. Roll each piece into a ball, and then stretch the top of the ball down around the sides to the bottom to make a tight outer skin. Pinch the bottom together. Stretch another layer down and around and pinch together. Cover dough balls with a damp towel and let rest 15 to 20 minutes. At this point, dough can be rolled out for a pizza or placed in a plastic bag and stored in the refrigerator for up to three days.
5. Preheat oven to 500 degrees F and place pizza stone, if using in oven; let heat for 30 minutes. Sprinkle pizza peel with cornmeal. Alternately, grease a cookie sheet or baking pan with olive oil.
6. Rinse mushrooms and pat dry. Cut each mushroom in half and cut each half into 1/4 inch slices. In large skillet, heat oil and saute mushrooms over medium high heat. After about 6 minutes, or when mushrooms are beginning to brown, add garlic and saute another few minutes. Stir in thyme, salt, and pepper. Set aside.
7. Stretch pizza dough into a 12 inch round. Place on prepared peel or baking pan. Spread pizza sauce on dough with the back of a spoon, leaving a 1/2 inch border. Top with shredded cheese. Scatter sauteed mushrooms and red pepper on top of cheese.
8. Slide pizza onto the stone or place pan in oven and bake 10 to 12 minutes, until edges of crust are golden and cheese has melted. Slice and serve immediately.

Source: Courtesy of Hannaford Fresh Magazine, May/June 2007

	1 ea	Dry active yeast, package
	1/4 cup	Warm water
	3 cup	All purpose flour
	2 tsp	Kosher salt
	2 Tbs	Olive oil
	1 cup	Water
	3 ea	Fresh portabella mushroom caps, stems removed
	1 ea	Garlic clove, minced
	1/2 tsp	Dried thyme
	1/4 tsp	Salt
	1/4 tsp	Black pepper, freshly ground
	3/4 cup	Pizza sauce
	1 cup	Mozzarella cheese, shredded
	1 ea	Small red bell pepper, seeded and cut into strips

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