Cracker-Crust Mushroom Pizza Recipe

Name: Cracker-Crust Mushroom Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 5 tablespoons warm water (100u00b0 to 110u00b0); 1 teaspoon olive oil; 1/4 teaspoon active dry yeast; 3.5 ounces bread flour (about 3/4 cup); 3 tablespoons semolina flour; 2 teaspoons chopped fresh rosemary; 1/2 teaspoon salt; Cooking spray; Topping:; 1 tablespoon extra-virgin olive oil, divided; 4 ounces sliced shiitake mushroom caps; 1/4 teaspoon salt; 2 teaspoons minced garlic; 1/8 teaspoon crushed red pepper; 1 tablespoon cornmeal; 1/4 cup lower-sodium marinara sauce (such as McCutcheon's); 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup); 2 tablespoons grated fresh Parmigiano-Reggiano cheese

Servings: persons

Crust:
5 tablespoons warm water (100u00b0 to 110u00b0)
1 teaspoon olive oil
1/4 teaspoon active dry yeast
3.5 ounces bread flour (about 3/4 cup)
3 tablespoons semolina flour
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
Cooking spray
Topping:
1 tablespoon extra-virgin olive oil, divided
4 ounces sliced shiitake mushroom caps
1/4 teaspoon salt
2 teaspoons minced garlic
1/8 teaspoon crushed red pepper
1 tablespoon cornmeal
1/4 cup lower-sodium marinara sauce (such as McCutcheon's)
2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
2 tablespoons grated fresh Parmigiano-Reggiano cheese

1
To prepare crust, combine 5 tablespoons water, 1 teaspoon oil, and yeast in a bowl. Let stand 2 minutes. Weigh or lightly spoon 5 ounces bread flour into dry measuring cups; level with a knife. Sprinkle bread flour over yeast mixture. Add semolina flour, rosemary, and salt. Stir until just combined. Turn dough onto counter; knead 1 minute. Place dough in a medium bowl coated with cooking spray, turning to coat top. Cover and place in a warm place, free from drafts, 40 minutes.
2
Position an oven rack in lowest setting. Place a pizza stone on lowest rack. Preheat oven and pizza stone to 500u00b0; leave stone in oven 30 minutes.
3
To prepare topping, heat a nonstick skillet over medium-high heat. Add 2 teaspoons oil; swirl. Add mushrooms; sprinkle with 1/4 teaspoon salt. Saute for 2 minutes. Add garlic and pepper; saute 3 minutes.
4
Turn dough out onto a lightly floured surface. Roll dough out to a thin 14-inch circle. Transfer dough to a baking sheet dusted with cornmeal. Brush the dough with 1 teaspoon oil. Slide dough onto the preheated pizza stone, using a spatula as a guide. Reduce oven temperature to 475u00b0; bake 5 minutes. Remove from oven. Spread sauce over crust, leaving a 1/2-inch border; top with mozzarella cheese, mushroom mixture, and Parmigiano. Bake 4 minutes or until crust is browned. Slice pizza into 8 wedges.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust:, 5 tablespoons warm water (100u00b0 to 110u00b0), 1 teaspoon olive oil, 1/4 teaspoon active dry yeast, and more.

Yes, Cracker-Crust Mushroom Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cracker-Crust Mushroom Pizza

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