White Shiitake Broccolini Tomato Pizza |
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Prep Time: 180 Minutes Cook Time: 15 Minutes |
Ready In: 195 Minutes Servings: 6 |
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This recipe is a modified version of a Martha Stewart recipe. Ingredients:
1/2 cup whole wheat flour |
1 cup unbleached all-purpose flour |
1/2 cup warm water |
1 teaspoon salt |
1 teaspoon yeast |
1 cup ricotta cheese (i use part skim) |
1 tablespoon butter (divided) |
1 cup fresh shiitake mushroom |
1/4 lb broccolini |
10 cherry tomatoes (halved) |
1 cup cheese (pizza cheese, mozarella, parmesan, etc.) |
salt |
pepper |
mixed italian herbs |
Directions:
1. For dough:.
2. Mix together the flour and in a small indention mix lukewarm water, yeast and salt.
3. Mix all ingredients and knead dough into ball (you might need more flour to keep it from sticking).
4. Place dough in a bowl (I spray the bowl with cooking spray to keep from sticking), cover it and let it rise for 1 1/2 hours.
5. Knead again and let rise another 1 hour.
6. Take dough and spread it thinly on a baking sheet (either covered with parchment or sprayed with cooking spray).
7. Bake for 5 minutes in oven (preheated to 400F) before spreading with topping.
8. For topping:.
9. Clean mushrooms and cut into strips.
10. Heat half of the butter in a small pan fry the mushrooms until lightly brown. Season with salt and pepper. Set aside.
11. In the same pan heat the rest of the butter and briefly sautee the brocollini then add tomatoes and take of the heat. Season with salt and pepper.
12. Spread Ricotta on the slightly pre-baked Pizza dough.
13. Top with vegetables then sprinkle with fresh or dried Italian Herbs, Basil, etc.
14. Top with Cheese.
15. Bake for another 10 minutes (400F).
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