MIXED-MUSHROOM AND SCALLION PIZZA
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Yield Makes one 9-by-13-inch pie
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Sprinkle cheese evenly over dough. Arrange scallions in an abstract pattern, as shown on page 88, pressing into dough, then press mushrooms into dough between shapes. Drizzle with oil and sprinkle with salt.
- Bake until cooked through and crust is golden on edges and bottom, about 17 minutes.
- Using a metal spatula, slide pie onto a cutting board. Slice into 6 pieces and serve.
GRILLED MIXED MUSHROOM PIZZA
Provided by Melissa d'Arabian : Food Network
Time 41m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill on medium-high heat. In a large saute pan, cook the mushrooms in 3 tablespoons olive oil over high heat. Cook until the mushrooms are nice and golden. Lower the heat to medium and add the garlic and rosemary; season with salt and pepper. Be careful not to burn. Cook another few minutes, or until the garlic is fragrant.
- Meanwhile, prep each of the ingredients by placing them in a separate bowl, ready for quick access at the grill. Mix the parmesan and mozzarella in one small bowl and the marinara and wine in a second small bowl.
- On a lightly-floured surface, unfold the dough and cut it into quarters. Brush the top side of the dough with some of the remaining olive oil and flip onto the nonstick foil. Brush the second side with olive oil. With all the ingredients within hand's reach at the grill, slide the oiled crusts onto the grill and cook just until they begin to puff, 3 minutes. With 2 spatulas or tongs, carefully flip the crusts. Immediately spread the crusts with the marinara sauce, sprinkle with half the cheese, top with the cooked mushrooms, and the other half of the cheese. Close the lid of the grill and cook just until the cheese is melted, about 2 to 3 minutes. Be careful not to burn the crust. Cook's Note: If you don't have a grill cover, use a large metal bowl or aluminum foil.
- Serve immediately.
- Special equipment: Nonstick aluminum foil.
MIXED MUSHROOM AND FONTINA PIZZA
This recipe makes three 11-inch pizzas. If you want to use another topping for one or two portions of the dough, just use 1/3 or 2/3 of the mushroom topping outlined below and proceed accordingly. If you desire to make just one or two pizzas, freeze the remaining portion of the dough in a plastic bag.
Provided by Food Network
Categories dessert
Yield Three 11inch pizzas
Number Of Ingredients 16
Steps:
- To make the dough, place 1/4 cup of the warm water in a small bowl. Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast sit undisturbed for 1 minute, then stir it into the water until blended. Let the yeast "proof" for 10 minutes; it should become bubbly because of the presence of sugar. If it doesn=t bubble, it is outdated and inactive.
- Pour the yeast mixture into a large bowl. Mix in the remaining cup of water, the olive oil, and salt. Add the flour and semolina and stir with a wooden spoon until a ball of dough forms. Turn the dough onto a lightly floured surface and knead 10 minutes, flouring the work surface as necessary to prevent the dough from sticking.
- Lightly oil a large ceramic or glass bowl. Place the dough inside, then flip it over so the oiled side is on top. Cover with plastic wrap and place in a warm place to rise until double in bulk, about 11 1/2 hours.
- Meanwhile make the topping. Heat the oil in a large skillet over medium heat and add the onions. Cook, stirring frequently, until the onions are golden brown all over, about 20 minutes. Mix in the mushrooms and cook until they are brown and juicy, about 5 minutes. Remove the pan from the heat and season the mushrooms with the thyme, salt, and pepper.
- Preheat the oven to 450 degrees. If you are using a pizza stone heat it at least 45 minutes before cooking the pizza on it.
- Punch down the dough and dump it onto your work surface. Divide it into 3. Lightly flour the work surface, then with a rolling pin, roll one portion of the dough into an 11inch circle. If you are using a pizza stone, then sprinkle some cornmeal onto a pizza peel and place the disk of dough on it; otherwise, lightly grease a baking sheet and place the dough on that.
- Spread 1/3 of the sour cream all over the dough. Sprinkle on 1/3 of the fontina cheese, then scatter 1/3 of the mushroom mixture all over the pizza. Bake 8 to 10 minutes, or until the crust is golden brown underneath. Repeat with the remaining ingredients.
SAUSAGE, MUSHROOM, AND PICKLED-PEPPER PIZZA
Italian sausage, pickled cherry peppers, and umami-rich shiitake mushrooms take this pan pizza into bold territory. The pie is made with a fast-rising dough so it's almost as fast-and twice as delicious-as delivery.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
- Spread marinara evenly over dough, leaving a 1/2-inch border. Top evenly with cheese, then sausage, mushrooms, onion, and peppers. Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Top with basil; serve.
MIXED MUSHROOM PIZZA
Make and share this Mixed Mushroom Pizza recipe from Food.com.
Provided by Sharon123
Categories Onions
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F
- Place prepared pizza dough in a 16x12x1-inch pan or a round pizza sheet. Arrange cheese slices on top of dough.
- In large skillet, cook onions, covered, in 2 tablespoons olive oil over medium low heat for 13-15 minutes, or until onions are tender, stirring several times. Uncover. Now cook and stir over medium high heat for 5-10 minutes longer or until onions are golden. Remove from pan and set aside.
- In the same skillet, combine mushrooms, remaining 1 tablespoon olive oil, garlic, and rosemary. Cook over medium heat until mushrooms are tender and begin to caramelize; drain well. Spoon mushroom mixture over cheese. Top with the onions.
- Bake in the preheated oven for 25-30 minutes or until bottom of crust is slightly crisp and brown. Cool in pan on a wire rack for 5 minutes. Season with salt and pepper to taste. Sprinkle with parsley. Cut the pizza into 4" squares and serve immediately. Enjoy!
- Makes 12 servings.
Nutrition Facts : Calories 129.9, Fat 9.4, SaturatedFat 4.1, Cholesterol 22, Sodium 154.7, Carbohydrate 6.1, Fiber 1.1, Sugar 2.9, Protein 6
MUSHROOM AND SMOKED MOZZARELLA PIZZA (WHITE OR RED)
Pizza goes gourmet with the use of smoky mozzarella and tasty mushrooms. Like a number of the other pizzas in this chapter, this one makes a complete meal with the addition of a big salad and fresh fruit or a fruity dessert from Chapter Eleven.
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Clean the mushrooms and remove any tough stems (especially on shiitakes). Slice and steam in a small skillet, covered, until done to your liking. Drain off the liquid and set aside.
- Preheat the oven to 425°F.
- Place the crust on a pan, spread the sauce or ricotta cheese evenly over it, and sprinkle with the mushrooms, mozzarella, and scallions.
- Bake until the cheese is bubbly, 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 6 or 8 wedges to serve.
- (with marinara)
- Calories: 269
- Total Fat: 7g
- Protein: 13g
- Carbohydrate: 37g
- Cholesterol: 19mg
- Sodium: 594mg
- (with ricotta)
- Calories: 331
- Total Fat: 11g
- Protein: 20g
- Carbohydrate: 36g
- Cholesterol: 41mg
- Sodium: 432mg
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- Place a pizza stone in the oven and preheat to 475°F. OR preheat your pizza oven (here’s the pizza oven we use).
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- Position racks in upper and lower thirds of oven. Place a large cast-iron skillet on the top rack; preheat to 450 degrees F.
- Lightly dust a large rimmed baking sheet with flour. Stretch dough to fit the entire pan and brush with 1 tablespoon oil. Bake the dough on the lower rack until the bottom is slightly browned, about 10 minutes.
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