Homemade mushroom pizza for lunch!
Usually, I use a flatbread base and make a quick pizza with Ragu pizza sauce, Mozzarella cheese, fresh mushrooms, more cheese and parmesan cheese on top.
This morning, I found a quick pizza dough recipe and decided to try it out. I made 2/3rds of the recipe in order to ensure it would make a thin crust on my round baking pan.
Here it is: in a bowl, gently stir together 2 teaspoons yeast, 1/2 cup warm water, 1/2 tsp. sugar, 1/2 tsp. salt, 1 Tablespoon olive oil. With a spoon, stir in a cup of all purpose flour. Knead it gently, cover with a clean dishtowel and let it rise in a closed oven with the oven light left on. I did this around 10 a.m. and let it rise for about an hour and a half.
Sprayed the round pan with PAM, and spread the dough out with my fingertips to make a thin edge. With a soup spoon, I put on Ragu pizza sauce in a very thin layer on the crust. (Too much tomato sauce makes the pizza soupy.) Sprinkled a layer of Mozzarella Italian cheese mix on top with my hands.
Then cut up 4-5 large fresh mushrooms and laid them out in a pattern on the pizza. More cheese sprinkled on top and then grated fresh parmesan cheese over the whole thing.
Meanwhile the oven was heating up to 425 – and I baked it for about 12-15 min. and then boosted the heat to 450 until the pizza was golden brown. Slid it onto a cutting board and sliced it with a large knife.
The crust was tasty to eat – not doughy at all. And the rest of the pizza was delicious too.