When is pizza a bad idea? Never. The answer is NEVER. Everyone loves pizza and I love making it as much as I love eating it. There are very few dishes that you’ll know will put a smile on everyone’s face and I’ve already decided my future home will be equipped with a pizza oven. Pizza is always my go-to dish for any family gathering or friend get-together and I always opt to make it myself. One of the best parts of pizza is that it’s a great base to get creative and experiment with delicious toppings which is how I came up with this delectable mushroom pizza, of course, accompanied by the classic Margherita.
- 1 tsp honey
- 1 tsp active dry yeast
- 2 1/4 cup unbleached all-purpose flour
- 1 tsp kosher salt
- EVOO (extra virgin olive oil)
- 12 oz of fresh mozzarella
- 2 plum tomatoes thinly sliced
- 1/4 cup of pizza sauce
- 3-4 fresh basil leaves
- 1/4 cup of pesto (pesto recipe)
- 1 oz of goat cheese
- 1 large handful of arugula
- Add the honey and yeast to 1 cup warm water. Stir to dissolve. Let the mixture to sit for 3 minutes to make sure the yeast is alive; it should foam and start to bubble.
- Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add 1 extra tablespoon of flour if needed. Coat your hands with a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and proof the dough in a warm place until it doubles in size, 1 hour.
- Knock down the dough and cut into 2 equal pieces and proof the dough for an additional 1 hour.
- Once the dough is ready to use, dust a baking sheet with the flour. Gently stretch the pizza dough and place on the dusted tray. Continue to stretch out to 1/4-inch thick leaving it a little thicker around the edges.
- For the Margherita pizza spread the sauce over the dough and top with half of the mozzarella. Place in center of the oven and bake on broil for about 5-10 minutes until golden brown and the crust is cooked through. Once the pizza is out of the oven, sprinkle basil over the pizza and serve.
- For the second pizza, saute mushrooms on a skillet over medium heat with olive oil. Once the mushrooms are cooked through season them with a bit of salt, pepper, and garlic and set aside. Spread the pesto over the pizza dough and top with the rest of mozzarella, goat cheese, and cooked mushrooms. Again, place in the center of the oven and bake on broil for 5-10 minutes until cooked through. Once the pizza is out of the oven top with arugula and it’s ready to serve.