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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Mushrooms & Truffles > Morel Mushroom Pizzetta |
Morel Mushroom Pizzetta
Honorable Mention, Earthy Delights 2009 Morel Recipe Contest
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Ingredients:
Crust
¼ cup all purpose flour
.3 oz wet yeast or (½ of a package)
1 ½ cups water (room temperature)
1 tsp honey
Combine and let activate for around 15 minutes
Then add:
1 lb bread flour (plus extra for dusting)
1 Tbsp salt
Knead for five minutes then place in a lightly oiled bowl in a warm place to double in size.
Toppings
½ lb fresh morel mushrooms (cleaned and sautéed in 2 Tbsp olive oil)
½ lb Oakvale Gouda (sliced)
3 Sweet onions (sliced thin and caramelized)
2 Tbsp fresh thyme
Sea salt & freshly ground pepper
Preparation:
Preheat oven to 500º F.
If you have a pizza stone place it on the bottom rack.
To form the pizza crust, generously flour the work surface. Flour your hand and scrape the dough from the bowl in one piece, without stretching or folding it. Place the dough on the floured work surface so that what was on top in the bowl is now underneath.
Scatter a tablespoon or so of flour over the dough and press down on it with the palm of the hand. Be careful to keep the dough an even disk shape. If the dough is freshly made, it may resist slightly. Should that happen, cover it with plastic wrap and allow it to rest for about 5 minutes, then resume the process. If the dough has been rested for a long time either in the refrigerator or at room temperature, it will respond easily.
Form your right hand into a fist and begin to press the dough in a circle, about 1/2-inch in from the edge of the dough, with the middle joints of your fingers (as though knocking on a door). Pull gently with your other hand on the edge of the dough, opposite where the dough is being pressed. Continue around the crust two or three times in this manner to flatten and widen it. When the dough is properly stretched, it should be about 1/8-inch thick and have a 1/2-inch wide border, which is slightly thicker. Place the stretched dough on a pizza peel.
Top the pizza first with the Gouda then add the caramelized onions, morels, fresh thyme, sea salt and black pepper.
Bake for 20 minutes or until golden brown.
Submitted by Pete Dressen, Aurora, OH
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