-
1
To make a pizza crust, coat a large bowl with teaspoon of olive oil and set aside.
-
2
Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
-
3
Place 1 1/2 cups of white flour and 1 1/2 cups of wheat flour in large bowl and mix in salt.
-
4
Place one cup of regular white flour on work surface.
-
5
Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
-
6
Stir until as combined as possible.
-
7
Turn out onto floured surface.
-
8
With well floured hands, knead dough to work in the cup of flour on the board.
-
9
Continue kneading until nice, smooth dough-ball is formed; approximately four minutes.
-
10
Place in well oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
-
11
Dough should double (at least).
-
12
While the dough is rising, prepare the sauce.
-
13
In a saute pan over medium-high heat bring olive oil to a light sizzle.
-
14
Add the minced carrots and onions.
-
15
Cook for 2 to 3 minutes stirring constantly.
-
16
Add the minced mushrooms-stir well.
-
17
Season with the salt and pepper.
-
18
Cook until vegetables are tender-about 2 minutes.
-
19
Add the garlic and thyme, toss well.
-
20
Pour Marsala wine down sides of pan.
-
21
Add the Marinara Sauce, stir well.
-
22
Cook until sauce is heated through and the pizza dough is risen.
-
23
Add the butter-stir quickly to incorporate.
-
24
Use half the dough to form a large pizza crust (15 inch round), crimp the edges, brush edges with olive oil.
-
25
Use the other half for another pizza.
-
26
Place all of the sauce on the dough (less if you like, but I use it all).
-
27
Sprinkle with chopped parsley and parmesan cheese.
-
28
Top with shredded fontina cheese.
-
29
Bake on pizza stone or ceramic tile at 425 F for approx 15-20 minutes.
