Shiitake and Chanterelle Pizzas with Goat Cheese
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.
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.
- Carbohydrate 173 g(58%)
- Cholesterol 115 mg(38%)
- Fat 89 g(137%)
- Fiber 14 g(57%)
- Protein 68 g(136%)
- Saturated Fat 34 g(169%)
- Sodium 1720 mg(72%)
- Calories 1759
Step-by-step
- Preparation 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.
- 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.
- 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.
- 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.
- Position 1 rack in bottom third and 1 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.
My Delicious Adventure with Shiitake and Chanterelle Pizzas
As a busy professional woman, finding time to cook delicious and satisfying meals can be a challenge. I always crave homemade pizza, but the thought of making the dough from scratch often feels overwhelming. However, this recipe for Shiitake and Chanterelle Pizzas with Goat Cheese has become my go-to weekend treat – a perfect balance of ease and deliciousness. The combination of earthy mushrooms and tangy goat cheese is simply irresistible, and the chewy crust makes it feel like a true gourmet experience, even though it’s surprisingly easy to put together.
The best part? This recipe is incredibly flexible. I've experimented with different mushroom combinations – cremini and shiitake, oyster mushrooms, even a wild mushroom mix from the farmers market. The goat cheese pairs perfectly with almost any type of mushroom, but you could also try other cheeses, like ricotta or a creamy fontina. The possibilities are endless! I sometimes add caramelized onions for extra sweetness, or some fresh spinach for a pop of green. It’s all about adapting the recipe to my mood and what's fresh and available. The beauty of cooking at home is the freedom to create personalized culinary masterpieces, isn't it?
Making the dough is the most time-consuming step, but even that isn’t too difficult. The recipe suggests using vital wheat gluten flour for an extra chewy crust, and I've found that it really makes a difference. The dough can be made ahead of time and frozen, which is a game-changer for a busy weeknight. Just thaw it the night before and let it sit at room temperature for an hour before shaping, and you’re ready to go! This eliminates a major obstacle to spontaneous pizza nights, and it keeps my weekends less stressful. Once the dough is ready, the rest is quick and easy. I often involve my family in the assembly process – it's a fun way to spend some quality time together and get the kids involved in cooking.
The baking process is straightforward. The recipe recommends preheating the oven with baking sheets inside, which is key to achieving a perfectly crispy crust. I usually bake the pizzas on parchment paper to make it easy to slide them onto the hot baking sheets. This makes clean-up a breeze as well! The result? Perfectly golden-brown crusts, bursting with flavor from the sautéed mushrooms and creamy goat cheese, that make my whole day brighter and more fulfilling.
I love this recipe because it satisfies my craving for homemade pizza without requiring excessive time or effort. It's become a regular staple in my weekly meal plan and a perfect option for those times when I want to treat myself or impress my guests. The flexible nature of the recipe and the amazing flavor combination make it a culinary adventure in itself. I always feel so satisfied after enjoying a piece (or two!) of this delicious creation. So, if you’re looking for a simple yet extraordinary pizza recipe, this Shiitake and Chanterelle Pizza with Goat Cheese is definitely worth trying. It’s a true testament to the magic that can happen in the kitchen, even when you’re short on time and high on the desire to savor the fruits of your labor. The beautiful aroma and the satisfying texture – simply unforgettable!
