Whole Wheat Blond Mushroom and Spinach Pizza

IMG_1333This recipe makes one pie.

Dough
½ cup white whole wheat flour (I use King Arthur Flour; they are GMO free)
1 package/ 1 Tablespoon dry yeast
1 teaspoon sea salt
1-2  Tablespoons extra virgin olive oil
1 cup warm water (slightly warmer than body temperature)
2 1/2+ cups white whole wheat flour
extra virgin olive oil for the pizza stone, pan, or baking sheet.

Toppings can really be whatever you like. Featured today:
8 oz crimini mushrooms; cut into bite sized pieces
4 Tablespoons extra virgin olive oil
1 small onion; quartered and sliced to 1/4 pieces
1/4 teaspoon sea salt
2 cloves garlic; crushed
1 cup parsley; finely chopped divided in half
1/8 teaspoon freshly ground black pepper
8-10 cups fresh baby spinach
1/4 cup grated pecorino Romano cheese (I use Locatelli)
3/4 cup grated mozzarella cheese

Preheat oven to 500ºF (the oven should be warmed for a long time so this is always my first step) with a rack at the bottom of the oven.

Mix together ½ cup flour, yeast, salt and olive oil then add the warm water. Mix with a wooden spoon or dough hook. Continue adding enough flour to make a firm dough that releases from the sides of the mixing bowl. If mixing by hand, get your hands in there and knead to form a ball. Cover dough and let rise until doubled (about 1 hour depending on the freshness of the yeast and temperature of your kitchen).

Meanwhile, prepare the topping(s). Preheat a large skillet that has a lid over medium high heat. Add the mushrooms, cover and let them “sweat” ( cook until the moisture comes out of the mushrooms). Once they are swimming in their own moisture, remove the lid and continue to cook until the water has evaporated. Add the olive oil, onion and salt, stir and cover to sauté for 5 minutes. Add the garlic, 1/2 cup parsley and black pepper, stir and cover to sauté for 5 minutes. Add the spinach cover and cook until the leaves wilt, about 5 minutes. Remove from heat, stir and set aside.

Brush olive oil on your pizza stone, pan or baking sheet. Shape the dough once it has doubled; punch it down, knead it for 5 minutes by hand or 2 with a machine and roll out on a lightly floured board (adding more flour if the dough sticks to the counter or rolling pin). Place dough into prepared stone/pan/sheet and let rest for 15-30 minutes.

Spread the prepared topping to evenly cover the dough. Sprinkle with remaining 1/2 cup parsley, pecorino Romano cheese and mozzarella.

Bake in the bottom of the preheated 500 degree oven until the cheese is melted (maybe starting to get golden) and the crust deepens in color, 10-15 minutes depending on your oven.

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