Shiitake and Chanterelle Pizzas with Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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There's enough dough for one more pizza, so freeze the extra. The vital wheat gluten flour is high in protein and helps create a chewy crust. It's sold at some supermarkets and natural foods stores. Bread flour will also give great results. Ingredients:
2 1/2 cups unbleached all purpose flour or bread flour |
1/2 cup white whole wheat flour or bread flour |
3 tablespoons vital wheat gluten flour or bread flour |
1 1/2 teaspoons coarse kosher salt |
1 teaspoon sugar |
1 cup plus 2 tablespoons warm water (105°f to 115°f) |
1 1/2 teaspoons active dry yeast |
3 1/2 tablespoons extra-virgin olive oil, divided |
additional unbleached all purpose flour (for kneading and shaping) |
3 tablespoons extra-virgin olive oil plus additional for brushing |
6 ounces fresh shiitake mushrooms, stemmed, thinly sliced |
6 ounces fresh chanterelle mushrooms, thinly sliced |
1 cup (packed) coarsely grated whole-milk mozzarella cheese |
2/3 cup freshly grated parmesan cheese |
6 ounces chilled soft fresh goat cheese, coarsely crumbled |
2 tablespoons sliced fresh chives |
Directions:
1. For dough: Combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5 minutes. Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.
2. Transfer dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in resealable 1-gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2 hours. Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. DO AHEAD Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in refrigerator before continuing. Let 2 wrapped pieces stand at room temperature 1 hour before shaping.
3. For topping: Heat 3 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. do ahead Can be made 1 day ahead. Cool, cover, and chill.
4. Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if springing back. Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan. Top with mushrooms, then dot with goat cheese. DO AHEAD Slide pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours. Let stand at room temperature 30 minutes.
5. Position 1 rack in bottom third and1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450°F for at least 30 minutes. Slide 1 pizza on parchment onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts are brown at edges and on bottom, about 10 minutes. Sprinkle with chives.
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