Pizza Dough Part II: Mushroom and Garlic

Dear Devon,

Ever since I discovered how easy it is to make fresh pizza dough, I have made pizza for lunch and dinner several times. I am surprised that I never thought to try it before. How foolish of me, to have avoided yeast-based recipes simply for fear of pulling dense, unleavened bricks from the oven!

While the process of making dough is a constant, toppings offer a freedom of imagination almost unparalleled since the “recipe” for fried rice. Of course, there is the standard use of tomato sauce and cheese, but beyond that… the possibilities are endless. Rummaging through the fridge has produced a lengthy list of unusual, but delicious combinations. In a pinch, I have used smashed garlic and onions. It was all I had in the house. It was delicious, though gum was helpful after lunch. The roasted garlic gave the pizza a surprisingly strong smell and a hint of burnt sweetness. Why isn’t this a standard topping?


Picking my own toppings is definitely the best part of making pizza at home. I don’t limit myself to the ones that you can find in pizzeria display cases. I’ve found success with a variety of toppings both in combination and by themselves. Thinly sliced eggplant rounds, goat cheese, mushrooms, spring onions, rosemary, fresh tomato, and of course, garlic, just to name a few. But don’t let me inhibit your imagination!

P.S. You’ll notice that I’m using a paella pan as a pizza board. I like to think that living in Spain is taking my resourcefulness to new heights.


Mushroom and Garlic Pizza

Prepared pizza dough, enough for a 12 inch pizza
3 to 4 white button mushrooms, sliced paper thin
3 cloves of garlic, smashed
1 round of fresh mozzarella cheese, thinly sliced
¼ cup tomato puree
cornmeal for dusting
salt

Preheat oven to 450 degrees F. To get that crisp texture, make sure the oven is at temperature before putting the pizza in. Lightly sprinkle the pizza board or pan with a bit of cornmeal.

Lightly flour a work surface. Roll the dough roughly circular, adding additional flour as necessary. Carefully lift dough and place onto baking pan. Spread tomato sauce leaving a ½ inch crust. Top with cheese, mushrooms, and garlic.

Bake in hot oven for 15 minutes, until the cheese is melted and the crust is nicely browned. I like to turn on the broiler for about 2 minutes at the very end. I prefer my pizza slightly burned.