Mushroom Pizza Bianco with Truffle Oil & Fresh Herbs

• Vegetarian

• Produce

  • 3 Cremini mushrooms, brown
  • 1 head Garlic, Roasted
  • 1 Onion
  • 1 sprig Rosemary, Fresh
  • 1 large sprig Thyme, fresh

• Baking & Spices

  • 3 3/4 cups All-purpose flour
  • 1 Black pepper, freshly ground
  • 2 1/4 tsp Instant yeast
  • 1 tbsp Salt
  • 1 Semolina, coarse
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Olive oil
  • 1 Drizzle Truffle oil, black

• Dairy

  • 1/2 cup Bocconcini
  • 1/2 cup Goat cheese

• Liquids

  • 1 1/3 cups Water

Found on portandfin.com

Description

Ingredients

• Pizza Dough:*
• 1⅓ cups warm water
• 2¼ tsp instant yeast
• 3¾ cups all-purpose flour
• 1 Tbsp sugar
• 1 Tbsp salt
• 2 Tbsp olive oil
• .
• Coarse semolina, to dust
• 1 head roasted garlic**
• 1 onion, thinly sliced and caramelized
• Olive oil
• 3-4 brown cremini mushrooms, sliced
• ½ cup goat cheese, crumbled
• ½ cup bocconcini (torn) or fontina (shredded)
• 1 large sprig fresh thyme, leaves picked
• 1 sprig fresh rosemary, leaves picked
• Drizzle of black truffle oil
• Freshly ground black pepper

Directions

• To make dough: Preheat oven to 200°F. In the bowl of a stand mixer fitted with the dough hook, combine water and yeast and let sit for 5 minutes until yeast has dissolved and mixture is frothy. Add in flour, sugar, salt, and olive oil; knead on a low speed for 5-10 minutes until dough has formed. It should be elastic and pull away from the sides of the bowl. Transfer dough to a lightly oiled bowl; cover with aluminum foil, and place bowl in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 2 hours until it has doubled in size. Divide into two balls of dough, then use one for the remainder of this recipe. (Prepare another pizza with the second ball of dough, or store in the fridge for another night.)
• While the dough is rising, start caramelizing your onions. Heat a glug of olive oil and a small pat of butter over medium heat and cook onions until softened. Reduce the heat to low and continue to cook until brown, stirring occasionally.
• Remove dough from oven, place a pizza stone or heavy baking sheet into the oven. Crank the heat on the oven up to 500 degrees. Let the stone heat for at least 30 minutes in the oven.
• Dust a flat surface with some coarse semolina and stretch out the portion of pizza dough you will be using. Take the heated pizza stone/tray out of the oven and transfer the dough directly on to it. This will cause the dough to start cooking right away, ensuring a nice and crispy crust.
• Top pizza with garlic, onion, mushrooms and cheeses. Bake for 8-12 minutes, until the cheese and crust are lightly browned.
• Remove from oven and top with thyme, rosemary and pepper. Finish off with a drizzle of truffle oil and serve immediately.