Inspired by our mushroom foraging this fall, this pizza is wonderous, and especially with a glass of red wine. We choose Riscal, Tempranillo (chosen to allow the mushrooms to be the star in your mouth). The ingredients have been eyeballed to meet our family needs, and not measured to exacts, so please use this as a guide and inspiration.
Shiitake, Oyster, Cremini or mushrooms of your choice (1 bunch of oyster, 10 shiitake, and 10 cremini sliced)
Yellow Onion (1 Large sliced)
Fresh parsley (handful chopped)
Swiss Chard (4 medium size leaves chopped)
Fontina Cheese (enough to scantily cover ingredients, grated)
White wine (about 3 tablespoons)
Butter & Olive Oil (I mixed olive oil and butter together to save my arteries)
Pan fry your onion in butter and olive oil until nicely browned or caramelized. Reserve. In the same pan add more butter,olive oil and mushrooms and fry. Add parsley and wine, simmer until wine has been absorbed. Turn heat off, add swiss chard and toss. Reserve.
Distribute ingredients equally over pizza and bake in a 450 oven for 5-7 minutes and then change to broil for remaining cooking time. Watch closely.
The cooking times will vary depending on ingredients.
My pizza dough Recipe.
1 cup warm water
1 package active dry yeast
21/2 to 3 cups of bread flour
2 tablespoons of olive oil
1/2 teaspoon of salt
Combine the water, yeast, and 11/2 cups of the flour in a large bowl. Mix well. Add the oil, salt, and remaining flour. With large wooden spoon mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually.
Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. IF the dough becomes sticky, sprinkle a bit more flour over it.
Transfer the dough to a lightly oiled 2 quart bowl. Cover the bowl with a kitchen towel and place in the oven with the door closed and the light on, and let the dough rest until it has doubled in size, about 1 hour.
When the dough has risen, place on a lightly floured surface, divide it into two or more parts and roll them into balls. Cover them with a tower and let rest for 15 minutes. The dough is ready to be shaped, topped and cooked.
This made 2 medium size pizzas.
