Blue Jean Chef

There are so many great pizzas out there, but this is one of my very favourites. A pizza stone in your oven will significantly improve your results, creating a crispy crust and decreasing your baking time. If you’re not a big fan of mint, try using basil in its place.

Ingredients:
Dough:
1 ¾ cup warm water
2 ¼ tsp. or one package active dry yeast
2 Tbsp. olive oil
4 ¾ - 5 cups all-purpose flour
2 tsp. salt
Topping (for 1 pizza):
4 oz. wild mushrooms, chopped
olive oil
3 oz. Parrano or Fontina cheese, grated
2 Tbsp. fresh mint, chopped
1 Tbsp. lemon zest, chopped
1 small clove garlic, minced

Directions:
1. Sprinkle yeast into warm (110 degrees) water and let it froth for about 5 minutes. Add olive oil.
2. In the bowl of a stand mixer or a large mixing bowl, combine the flour and salt. Add the water, yeast and olive oil slowly and mix together to form a dough. Knead the dough until it is elastic and smooth – about 10 minutes in a stand mixer; about 25 minutes by hand.
3. Place the dough into an oiled bowl and cover with plastic wrap. Let it sit in a relatively warm place for two hours or until doubled in bulk. (At this stage, you can place the dough in the fridge overnight instead.)
4. Divide the dough into 6 equal pieces and shape into balls. Let these sit, covered for at least 15 minutes. Alternately, you may freeze the dough balls at this point and save them for future use.
5. Pre-heat the oven and pizza stone at 500 degrees for at least 30 minutes. Sprinkle cornmeal on the pizza peel and stretch one dough ball into desired flatbread shape (round or oval).
6. Season mushrooms with olive oil, salt and pepper. Sprinkle some of the cheese on the dough. Top with the seasoned mushrooms and then the remainder of the cheese. Bake on the pizza stone for 20 – 30 minutes, or until the dough is browned and the cheese has melted well and is bubbling. Remove from the oven and immediately sprinkle lemon zest, garlic and mint mixture on top. Cut into wedges and serve.

This entry was posted on Sunday, November 21st, 2004 at 6:01 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are so many great pizzas out there, but this is one of my very favourites. A pizza stone in your oven will significantly improve your results, creating a crispy crust and decreasing your baking time. If you’re not a big fan of mint, try using basil in its place.

Ingredients:
Dough:
1 ¾ cup warm water
2 ¼ tsp. or one package active dry yeast
2 Tbsp. olive oil
4 ¾ - 5 cups all-purpose flour
2 tsp. salt
Topping (for 1 pizza):
4 oz. wild mushrooms, chopped
olive oil
3 oz. Parrano or Fontina cheese, grated
2 Tbsp. fresh mint, chopped
1 Tbsp. lemon zest, chopped
1 small clove garlic, minced

Directions:
1. Sprinkle yeast into warm (110 degrees) water and let it froth for about 5 minutes. Add olive oil.
2. In the bowl of a stand mixer or a large mixing bowl, combine the flour and salt. Add the water, yeast and olive oil slowly and mix together to form a dough. Knead the dough until it is elastic and smooth – about 10 minutes in a stand mixer; about 25 minutes by hand.
3. Place the dough into an oiled bowl and cover with plastic wrap. Let it sit in a relatively warm place for two hours or until doubled in bulk. (At this stage, you can place the dough in the fridge overnight instead.)
4. Divide the dough into 6 equal pieces and shape into balls. Let these sit, covered for at least 15 minutes. Alternately, you may freeze the dough balls at this point and save them for future use.
5. Pre-heat the oven and pizza stone at 500 degrees for at least 30 minutes. Sprinkle cornmeal on the pizza peel and stretch one dough ball into desired flatbread shape (round or oval).
6. Season mushrooms with olive oil, salt and pepper. Sprinkle some of the cheese on the dough. Top with the seasoned mushrooms and then the remainder of the cheese. Bake on the pizza stone for 20 – 30 minutes, or until the dough is browned and the cheese has melted well and is bubbling. Remove from the oven and immediately sprinkle lemon zest, garlic and mint mixture on top. Cut into wedges and serve.