Shiitake And Chanterelle Pizzas With Goat Cheese

Name: Shiitake And Chanterelle Pizzas With Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups unbleached all purpose flour or bread flour; 1/2 cup white whole wheat flour or bread flour; 3 tablespoons vital wheat gluten flour or bread flour; 1 1/2 teaspoons coarse kosher salt; 1 teaspoon sugar; 1 cup plus 2 tablespoons warm water (105u00b0F to 115u00b0F); 1 1/2 teaspoons active dry yeast; 3 1/2 tablespoons extra-virgin olive oil, divided; Additional unbleached all purpose flour (for kneading and shaping); 3 tablespoons extra-virgin olive oil plus additional for brushing; 6 ounces fresh shiitake mushrooms, stemmed, thinly sliced; 6 ounces fresh chanterelle mushrooms, thinly sliced; 1 cup (packed) coarsely grated whole-milk mozzarella cheese; 2/3 cup freshly grated Parmesan cheese; 6 ounces chilled soft fresh goat cheese, coarsely crumbled; 2 tablespoons sliced fresh chives

Servings: persons

2 1/2 cups unbleached all purpose flour or bread flour
1/2 cup white whole wheat flour or bread flour
3 tablespoons vital wheat gluten flour or bread flour
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
1 cup plus 2 tablespoons warm water (105u00b0F to 115u00b0F)
1 1/2 teaspoons active dry yeast
3 1/2 tablespoons extra-virgin olive oil, divided
Additional unbleached all purpose flour (for kneading and shaping)
3 tablespoons extra-virgin olive oil plus additional for brushing
6 ounces fresh shiitake mushrooms, stemmed, thinly sliced
6 ounces fresh chanterelle mushrooms, thinly sliced
1 cup (packed) coarsely grated whole-milk mozzarella cheese
2/3 cup freshly grated Parmesan cheese
6 ounces chilled soft fresh goat cheese, coarsely crumbled
2 tablespoons sliced fresh chives

1
Combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5 minutes. Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.
2
Transfer dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in resealable 1-gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2 hours. Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. DO AHEAD
3
Heat 3 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sprinkle with salt. Saute until tender, about 5 minutes. do ahead Can be made 1 day ahead. Cool, cover, and chill.
4
Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if springing back. Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan. Top with mushrooms, then dot with goat cheese. DO AHEAD
5
Position 1 rack in bottom third and1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450u00b0F for at least 30 minutes. Slide 1 pizza on parchment onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts are brown at edges and on bottom, about 10 minutes. Sprinkle with chives.

923

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 1/2 cups unbleached all purpose flour or bread flour, 1/2 cup white whole wheat flour or bread flour, 3 tablespoons vital wheat gluten flour or bread flour, 1 1/2 teaspoons coarse kosher salt, and more.

Yes, Shiitake And Chanterelle Pizzas With Goat Cheese 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.

That's it — enjoy your meal!