For supper Tuesday, we had yummy homemade mushroom pizza. I tried a new crust recipe made in a food processor. We loved it and it was sooooo easy. I think it will be our go-to pizza crust from now on. It "Works For Me". Here's how it was done:
2 - 2 1/2 cups flour
1 pack of quick yeast (or 1 tblsp)
1 tsp sugar
1 tsp salt
1 Tblsp Extra Virgin Olive Oil
1/4 cup very warm water
Combine 1 3/4 cups of flour, yeast, sugar and salt in the bowl of the food processor fitted with the chopping blade. Add 1/4 cup very warm water and the oil and process until a soft dough forms (I had to add a little extra water to get the dough formed). Add as much of the remaining flour, a few tablespoons at a time, until the dough is manageable. Shape the dough into a ball and place it in an oiled bowl, turning to coat all sides with oil. Cover and let rise until doubled in size (about half an hour). Roll out and use as needed in recipe. (You can check out lots of great Works For Me Wednesday Tips at We Are THAT Family.)
For the toppings on the pizza, we used a recipe that I found in a Better Homes and Garden's Special Interest Publication called "Italian". On page 90 of the magazine is a recipe called Mixed Mushroom Pizza.
1 Recipe Pizza Dough
8 ounces Fontina, provolone or mozzarella cheese, thinly sliced
2 large sweet onions, halved and thinly sliced
3 Tblsp olive oil
3 Cups sliced fresh mushrooms (we used shitake and portabella)
2 cloves garlic, minced
2 Tblsp snipped fresh rosemary
Preheat oven to 375 deg. Prepare pizza dough in pan. Arrange cheese over dough in pan.
In a large skillet, cook onions in 2 Tblsp olive oil covered for 13-15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 5-8 minutes or until onions are golden. Remove from pan; set aside.
In same skillet, cook mushrooms, garlic and rosemary in the remaining olive oil over medium heat until mushrooms are tender; drain.
Spoon over cheese. Top with onions. Bake for 25-30 minutes or until crust bottom is crisp and brown. Cool in pan on wire rack for 5 minutes. Cut and serve immediately.
This pizza recipe is definitely a keeper! Delicious!