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Categories:
flour water active dry yeast honey olive oil salt toppings olive oil baby bella mushrooms garlic Fontina cheese Provolone cheese fresh parsely
Viewed: 29 - Published at: 2 years agoIngredients
- 1 cup all purpose flour + 3/4 cup regular whole wheat flour
- 3/4 cup warm water
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- toppings:
- 1 tablespoon olive oil
- 2 cups sliced baby bella mushrooms
- 3 garlic cloves, minced
- 6 ounces fontina cheese, freshly grated
- 4 ounces provolone cheese, freshly grated
- 1/4 cup grated parmesan + a bit more for topping
- fresh parsely, chopped for garnish
Method
- Combine water, yeast, olive oil and honey and mix with a spoon. Let sit for about 15 minutes until yeast becomes foamy. When I made this pizza I actually used my stand mixer + dough hook for simplicity, but you can also do it by hand. Add in flour and salt and mix until a ball forms and dough comes together (with the mixer, I mixed for about 5 minutes). Using your hands, knead dough for 1-2 minutes until it is somewhat smooth. Place in an oiled bowl (in a warm spot) and let rise for 60-90 minutes. Punch down the dough, then let rise for another 15 minutes.
- Preheat oven to 375 degrees F.
- Lightly flour your workspace and using a rolling pin, roll dough to the shape you want. Brush dough with olive oil and cover in minced garlic cloves. Add half of each cheese onto the dough, the cover with mushrooms. Add remaining cheese on top. Bake for 25-30 minutes, or until cheese is golden and crust is crispy. When pizza is done, top with additional parmesan and chopped parsley.
