If you have read this blog before, then you would know that I believe mushrooms to be the best vegetables. How many times do you find a fifty-fifty ratio of carbs to protein in a vegetable? Not that often, or I just eat the wrong vegetables. I’m the kind of person who can eat mushrooms with anything and puts them on anything. If you don’t believe me, check some of the other mushroom recipes I have made before. Though some people don’t seem to share my mushroom obsession, which I find hard to believe. Maybe it is the texture. Anyway, this is my favourite kind of pizza and I make it almost every time I make any. The problem with mushrooms on pizza is the moisture, having to pat a pizza dry after baking it kind of weirds me out. I pat of the sweat off and then I eat it, I don’t think so. The solution to this problem is sautéing the mushrooms in a pan before hand. No more sweaty pizza.
Pizza Funghi (Recipe for two pizzas)
500 gr All-purpose flour (or half all-purpose flour and half whole wheat flour)
1 Tbl Semolina
1 Packet dry-active yeast
1 Tsp salt
300 ml luke-warm water
1 Tbl olive oil
1 cup pizza sauce
optional: 1/2 onion, sliced
200 gr mushrooms, sliced
1 cup grated gouda or cheddar
1 Mozzarella, sliced
1. Mix the flour, semolina and yeast in a bowl. Make a well in the middle and put the salt on the edge. Add some of the water and use a butter knife to mix everything together adding more water until it has formed a homogenous dough. Add the olive oil and knead the dough with your hands. Cover the dough with a wet tea towel and leave it to prove until it has doubled in size.
2. Preheat the oven to 180°C/ 350°F.
3. Knock the air out and halve the dough. Roll the dough out and puncture it with a fork.
4. Put it in the lower rack in the oven and blind bake the dough for ten minutes. Meanwhile roll out the other half and prepare your toppings.
5. Sauté the onions (optional) with a drizzle of olive oil in a pan. Add the mushroom slices and sauté them until they have visibly reduced in size, losing most of their moisture. Season them with some salt and pepper.
6. Should the dough have formed big air bubbles, just push them down. Afterwards brush the dough with a little olive or garlic oil.
6. Spread half of the pizza sauce on the pizza dough. Add the sautéed onions and mushrooms with a fork or tongs.
7. Sprinkle the pizza with the cheese and some oregano and basil.
8. Put the pizza back in the oven and bake until the cheese is golden for ten to fifteen minutes.
9. Repeat with the second pizza. If you want to freeze the pizza, just skip the second bake and freeze it once it has fully cooled from blind baking.