Dinner
White Pizza with Porcinis
A cheese-lover’s dream, this white pizza skips the tomato sauce and uses creamy ricotta, mozzarella, and earthy porcini mushrooms for a rich, savory experience with a gourmet edge.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 2 1/2 pounds bread flour
- 1 ounce salt
- 1/2 ounce honey
- 2 1/2 cups warm water
- 1 (.25 ounce) package active dry
- yeast
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 8 ounces rehydrated porcini
- mushrooms
- salt and pepper to taste
- 1/8 cup cornmeal
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh
- parsley
Directions
- Combine the flour, salt, honey and warm water in an electric mixer
- with a dough hook. Mix on low for 2 minutes. Add the yeast and let
- mix for another 6 minutes on medium speed. Add the oil and let
- mix for another 2 minutes. The dough should be fairly tough.
- Portion into 6-ounce balls. The rounder the balls, the rounder the
- pizza in the end. Place the balls in a warm place covered with a
- moist towel, and let double in size.
- Preheat oven to 450 degrees F (230 degrees C) and place a pizza
- stone in the oven to preheat with the oven. Be sure to put the pizza
- stone in when the oven is cold to help it preheat.
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic
- and saute for 30 seconds. Then add the mushrooms and saute for
- about 2 more minutes. Season with salt and pepper to taste.
- On a lightly floured surface, pat or roll out the pizza dough to about
- a 1/4 inch thickness. Place on a wooden plank dusted with
- cornmeal and brush the crust lightly with olive oil. Sprinkle the
- Fontina and Parmesan cheeses over the crust, followed by the
- sauteed mushrooms. Carefully transfer the pizza to the pizza stone.
- Bake at 450 degrees F (230 degrees C) for about 10 to 15 minutes,
- or until crust is golden brown and cheese is melted and bubbly.
- Garnish with the parsley.
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