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Recipe Detail Page
Mushroom, Gorgonzola & Roasted Garlic Pizza
Early Summer 2013
Pizza bianco (white pizza) eschews tomato sauce in favour of full-flavoured ingredients, like the Gorgonzola and roasted garlic that top this one. Cut the pizza into slim wedges and serve as an appetizer or pig out and split it with your best friend. The from-scratch pizza dough is a classic and whips up quickly in a food processor, but you can substitute ready-made dough, if you prefer. Or use the toppings to dress up a cooked pizza crust from the supermarket—in which case, follow the cooking instructions on the package.
Serves 4 to 6 as an appetizer,<br>2 as a main course
TOPPINGS
1 whole head garlic, cloves separated and peeled 4 tbsp (60 mL) olive oil
Kosher salt and freshly ground black pepper to taste
1 cup (250 mL) water
1 pkg (14 g) dried porcini or morel mushrooms
8 oz (250 g) cremini mushrooms, thinly sliced
3 tbsp (45 mL) finely slivered fresh sage leaves
2 oz (60 g) Gorgonzola, crumbled
1 tbsp (15 mL) finely chopped fresh chives
PIZZA CRUST
1½ cups (375 mL) all-purpose flour
1 tsp (5 mL) instant quick-rise yeast
1 tsp (5 mL) kosher salt
½ cup (125 mL) very hot (120°F/49°C) water
1 tbsp (15 mL) olive oil
Cornmeal for dusting
1 For toppings, preheat oven to 350°F (180°C).
2 In a small ovenproof dish, toss garlic cloves with 1 tbsp (15 mL) oil and salt and pepper to taste. Cover dish tightly and roast until cloves are soft, about 30 minutes. Set aside in dish.
3 In a 2-cup (500-mL) measure, combine water and dried mushrooms. Cover with vented plastic wrap. Microwave for 30 seconds, then let stand for 5 minutes. Rinse and drain soaked mushrooms, squeezing out any excess water. Chop finely.
4 In a large skillet, heat 2 tbsp (30 mL) oil over medium-high heat. Add fresh and soaked mushrooms and pepper to taste. Cook, stirring often, until mushrooms are tender and golden, 5 to 7 minutes. Remove skillet from heat. Stir in sage.
5 Thirty minutes before cooking pizza, adjust oven rack to lower third of oven and place a pizza stone on rack. Preheat oven to 500°F (260°C).
6 For pizza crust, pulse flour, yeast and salt in a food processor until well combined. In a separate bowl, stir together water and oil and, with motor running, add water and oil mixture through feed tube of food processor. Process for about 1 minute. Remove dough from food processor and let rest for 10 minutes.
7 Dust a pizza peel with cornmeal then roll and stretch dough out to a 12-inch (30-cm) round on peel.
8 Brush dough with some of remaining 1 tbsp (15 mL) oil. Spread mushrooms evenly over pizza. Top with garlic and any oil in dish. Sprinkle evenly with Gorgonzola. Drizzle with any remaining oil.
9 Slide pizza onto pizza stone. Bake until edges are brown and cheese is bubbly, 10 to 12 minutes.
10 With pizza peel, remove pizza from oven and slide onto cutting board. Sprinkle with chives, then cut into wedges.
Serves 4 to 6 as an appetizer,
2 as a main course
2 as a main course
