Although I've had a pizza stone for years, somehow I've never used it! Such a tragedy. This was a lot easier than I thought it would be, and you can easily bake the pizza on a regular baking sheet. Now that I've got this whole pizza dough thing down, I think this might be a weekly ritual.
Wild Mushroom and Fontina Pizza
For the dough:
- 1 package active yeast
- 3 1/2 c. flour (a combination of bread and all-purpose)
- 1 tsp. salt
- 1 T. sugar
- 2 T. oil
- 1 1/2 c. warm water
For the pizza:
- 1 c. shredded fontina cheese
- 1 c. assorted mushrooms, sliced
- 5 garlic cloves, minced
- 1/4 c. olive oil, plus another tablespoon
- 1 T. butter
- 1 tsp. crushed red pepper
- 1 tsp. fennel seeds
Combine the ingredients for the dough. Cover the dough and let it rest for at least an hour. It should double in size. Split the dough in half and refrigerate one half for another day. Combine the oil with the garlic, fennel and crushed red pepper and season it with salt and pepper. Set aside.
Preheat the oven to 450 degrees. Place the pizza stone in the oven (if using) and let it heat up for 30 minutes.
In a small skillet, heat the extra T. of olive oil and butter. Add the mushrooms, taking care not to crowd the pan. Sautee them for 4-5 minutes and season lightly with salt and pepper.
Sprinkle a flat surface with flour and roll out the pizza dough into a circle. Spread the oil and garlic mixture over the dough. Scatter the mushrooms over the surface and finish with the cheese. Transfer to the oven and bake for 12-15 minutes; until the crust is light brown and the cheese is melted.